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Rheological properties of sweet potato starch-date syrup gel
Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were...
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Hlavní autoři: | , , , , |
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Médium: | Artigo |
Jazyk: | Inglês |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Edice: | Food Science and Technology |
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On-line přístup: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005016101&lng=en&tlng=en |
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