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PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS

Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF) mass ratio and pH on gadung (Dioscorea hispida dennst) flour acetylation at ambient temperature. The acetylation was...

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Tallennettuna:
Päätekijät: ANDRI C. KUMORO, RIZKA AMALIA, DIAH S. RETNOWATI, CATARINA S. BUDIYATI, RATNAWATI RATNAWATI
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2014-08-01
Sarja:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Aiheet:
acetylation
morphology
solubility
starch
swelling power
Linkit:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4143
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