Visco-thermal and structural characterization of water chestnut flour
| Autor: | Bazila Naseer, Haroon Rashid Naik, Mushtaq Ahmed Beigh, Syed Zameer Hussain |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
food.ingredient Absorption of water Retrogradation (starch) Chemistry Starch Swelling capacity 04 agricultural and veterinary sciences 040401 food science 01 natural sciences chemistry.chemical_compound Viscosity 0404 agricultural biotechnology food Differential scanning calorimetry 010608 biotechnology Original Article Food science Resistant starch Thickening agent Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functional, viscous, thermal and structural properties. F1 exhibited improved functional properties due to gelatinization of starch followed by retrogradation during pre-conditioning which confirms its feasibility for development of diverse food products in comparison to commercially available market flour (F2). Pasting properties—peak viscosity, hold viscosity, breakdown viscosity, final viscosity and set back viscosity (SBV) were found significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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