The effects of alkaline extraction on the characteristics of lima bean (Phaseolus lunatus) starch

Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10,...

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Hlavní autoři:	Hapsari Titi Palupi, Teti Estiasih, Yunianta Subroto, Aji Sutrisno
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Instituto de Tecnologia de Alimentos (ITAL) 2024-03-01
Edice:	Brazilian Journal of Food Technology
Témata:	Alkali Crystallinity Pasting properties Physicochemical properties Starch extraction Starch granule morphology
On-line přístup:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100407&lng=en&tlng=en
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