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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Autors principals: Abdellatif Abdelhakim MOHAMED, Mohammed Salih ALAMRI, Shahzad HUSSAIN, Mohamed AbduRabu IBRAHEEM, Akram Abdo QASEM
Format: Artigo
Idioma:Inglês
Publicat: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Col·lecció:Food Science and Technology
Matèries:
starch
rheology
date syrup
pasting
sweet potato
Accés en línia:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005016101&lng=en&tlng=en
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