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Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch

Zubala Lutfi ; University of Karachi, Department of Food Science & Technology, Karachi-75270, Pakistan
Abid Hasnain ; University of Karachi, Department of Food Science & Technology, Karachi-75270, Pakistan

Puni tekst: engleski, pdf (100 KB) str. 111-114 preuzimanja: 349* citiraj
APA 6th Edition
Lutfi, Z. i Hasnain, A. (2009). Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch. Agriculturae Conspectus Scientificus, 74 (2), 111-114. Preuzeto s https://hrcak.srce.hr/39341
MLA 8th Edition
Lutfi, Zubala i Abid Hasnain. "Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch." Agriculturae Conspectus Scientificus, vol. 74, br. 2, 2009, str. 111-114. https://hrcak.srce.hr/39341. Citirano 19.10.2021.
Chicago 17th Edition
Lutfi, Zubala i Abid Hasnain. "Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch." Agriculturae Conspectus Scientificus 74, br. 2 (2009): 111-114. https://hrcak.srce.hr/39341
Harvard
Lutfi, Z., i Hasnain, A. (2009). 'Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch', Agriculturae Conspectus Scientificus, 74(2), str. 111-114. Preuzeto s: https://hrcak.srce.hr/39341 (Datum pristupa: 19.10.2021.)
Vancouver
Lutfi Z, Hasnain A. Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch. Agriculturae Conspectus Scientificus [Internet]. 2009 [pristupljeno 19.10.2021.];74(2):111-114. Dostupno na: https://hrcak.srce.hr/39341
IEEE
Z. Lutfi i A. Hasnain, "Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch", Agriculturae Conspectus Scientificus, vol.74, br. 2, str. 111-114, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/39341. [Citirano: 19.10.2021.]

Sažetak
The pasting behavior of native Water Chestnut Starch – hydrocolloids mixtures was studied. The effect of Xanthan, Guar, Carboxy Methyl Cellulose and Acacia on Water Chestnut Starch was examined by using micro Viscoamylograph. It was noticed that all hydrocolloids greatly modify the pasting properties of water chestnut starch. Results showed that gelatinization temperature of water chestnut starch was increased by the addition of gum acacia at 0.3 % concentration, whereas guar gum decreased at the same concentration as compared to native water chestnut starch. Xanthan gum and guar gum significantly increased peak viscosity at 0.1 – 0.3 %, but gum acacia at only 0.3 % addition. The breakdown was greatly enhanced by the addition of xanthan gum at 0.1-0.3 % concentrations, but the retrogradation was mostly influenced due to the presence of guar gum at 0.3 %. These results showed that hydrocolloids modify the properties of native water chestnut starch, which can provide a great potential for use in different food products.

Ključne riječi
water chestnut; gelatinization properties; amylography; hydrocolloids

Hrčak ID: 39341

URI
https://hrcak.srce.hr/39341

Posjeta: 667 *