Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels

The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot (Maranta arundinacea) starches. It was found that the starches evaluated presented low levels of protein, ash, lipids and acidity...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Rodrigues, Laoan Brito Oliveira, Veloso, Cristiane Martins, Bonomo, Renata Cristina Ferreira, Rodrigues, Luciano Brito, Minim, Luis A., Costa, Rafael A. S.
Format: Artigo
Language:Inglês
Published: Springer India 2018
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Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6046017/
https://ncbi.nlm.nih.gov/pubmed/30065406
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3215-x
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