SOME SELECTED PHYSICOCHEMICAL PROPERTIES OF BUFFALO GOURD (CUCURBITA-FOETIDISSIMA HBK) ROOT STARCH

被引：1

作者：

TOUFEILI, I ^{[1
]}

BAYDOUN, E ^{[1
]}

机构：

[1] AMER UNIV BEIRUT, DEPT BIOL, BEIRUT, LEBANON

来源：

STARCH-STARKE | 1995年 / 47卷 / 11期

关键词：

D O I：

10.1002/star.19950471102

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The starch granules of buffalo gourd contained 30.5% apparent amylose, showed a high swelling power and gelatinised over 57-70.8 degrees C with an enthalpy of 4.26cal . g(-1). The starch pastes had a stable peak viscosity with a resistance to fragmentation intermediate to those of cassava and potato starches during holding at 95 degrees C. The starch gels displayed a higher storage modulus (G') than that of corn starch and a viscous character similar to that of potato starch. These properties differ from the maize-like characteristics reported for this type of starch.

引用

页码：413 / 415

页数：3

共 14 条

[1]

Bemis W. P., 1979, AAAS Selected Symposium, P65

[2]

Biliaderis C. G., 1990, THERMAL ANAL FOODS, P168

[3]

BILIADERIS CG, 1992, DEVELOPMENTS IN CARBOHYDRATE CHEMISTRY, P87

[4] THE UTILIZATION OF THE SEEDS OF THE WILD PERENNIAL GOURDS [J].