SOME PROPERTIES OF AMARANTHUS-PANICULATAS (RAJGEERA) STARCH PASTES

被引：46

作者：

SINGHAL, RS

KULKARNI, PR

机构：

[1] Food and Fermentation Technology Division., University Department of Chemical Technology, Bombay

来源：

STARCH-STARKE | 1990年 / 42卷 / 01期

关键词：

D O I：

10.1002/star.19900420103

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The lysine rich high protein seeds of A. paniculatas (Rajgeera) are reported to contain 50–60% of waxy starch, concentrated in the endosperm. However its food related properties are comparatively unknown. In the present work, paste viscosity, paste clarity, freeze‐thaw stability and effect of shear on the viscosity of A. paniculatas starch paste have been studied and compared to corn starch. Also included are the stability of Rajgeera starch paste under pressure cooking (30 min, 15 lb pressure) and acidic conditions (pH 6.98—1.76). Rajgeera starch was found to have a higher paste viscosity, lower paste clarity and high freeze‐thaw stability than corn starch. Both Rajgeera and corn starch underwent thinning on being subjected to mechanical shear. Rajgeera starch withstood pressure cooking conditions admirably, but was found to be sensitive to acidic conditions. Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：5 / 7

页数：3

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