Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn and mung bean starches was studied. Mung bean starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) and corn starch (15.5 %). Potato starch showed the highest swelling power (19.0 g/g)...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Kaur, Amritpal, Shevkani, Khetan, Singh, Narpinder, Sharma, Parul, Kaur, Seeratpreet
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2015
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4648915/
https://ncbi.nlm.nih.gov/pubmed/26604384
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1954-5
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