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Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature

Feroz Alam ; Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan
Abid Hasnain ; Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan

Puni tekst: engleski, pdf (157 KB) str. 45-50 preuzimanja: 835* citiraj
APA 6th Edition
Alam, F. i Hasnain, A. (2009). Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature. Agriculturae Conspectus Scientificus, 74 (1), 45-50. Preuzeto s https://hrcak.srce.hr/35776
MLA 8th Edition
Alam, Feroz i Abid Hasnain. "Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature." Agriculturae Conspectus Scientificus, vol. 74, br. 1, 2009, str. 45-50. https://hrcak.srce.hr/35776. Citirano 19.10.2021.
Chicago 17th Edition
Alam, Feroz i Abid Hasnain. "Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature." Agriculturae Conspectus Scientificus 74, br. 1 (2009): 45-50. https://hrcak.srce.hr/35776
Harvard
Alam, F., i Hasnain, A. (2009). 'Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature', Agriculturae Conspectus Scientificus, 74(1), str. 45-50. Preuzeto s: https://hrcak.srce.hr/35776 (Datum pristupa: 19.10.2021.)
Vancouver
Alam F, Hasnain A. Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature. Agriculturae Conspectus Scientificus [Internet]. 2009 [pristupljeno 19.10.2021.];74(1):45-50. Dostupno na: https://hrcak.srce.hr/35776
IEEE
F. Alam i A. Hasnain, "Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature", Agriculturae Conspectus Scientificus, vol.74, br. 1, str. 45-50, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/35776. [Citirano: 19.10.2021.]

Sažetak
Several physical and chemical treatments were employed to modify Taro (Colocasia esculenta) starch. The effects of pH and heating temperature on their swelling powers and solubilities were studied. At 95 °C, heat-moisture treated, oxidized and acetylated starches were more soluble, while cross-linked starch was less soluble as compared to raw starch. Heat-moisture treated and chemically modified starches had lower swelling power (at 95 °C) than that of isolated starch. Swelling power and solubility were found to be a function of pH and it was observed that all these modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0.

Ključne riječi
Taro starch; chemical modification; swelling power; solubility

Hrčak ID: 35776

URI
https://hrcak.srce.hr/35776

Posjeta: 2.037 *