Amylograph pasting behaviour of cereal and tuber starches.

Leelavathi, K. and Indrani, D. and Sidhu, J. S. (1987) Amylograph pasting behaviour of cereal and tuber starches. Starch/Staerke, 39 (11). 378-381, 20 ref..

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Abstract

The pasting characteristics in terms of peak viscosity (P), hot paste viscosity (HI, cold paste viscosity (C) and at the selected fixed peak viscosities, the various ratios i. e.. breakdown (H/P). setback (UP). total setback (C/H) and relative breakdown, BD,, (P-H)/(C-H) to distinguish the starches from different species, are reported. Important differences in these Characteristics among various starches have been observed. The amount of soluble amylose present in a starch, significantly affected its tendency for retrogradation. The breakdown (HIP). setback (UP), total setback (C/H) ratios and especially the relative breakdown (BD,) can be made use of in distinguishing the starches from different species of wheat.

Item Type:	Article
Uncontrolled Keywords:	cereals, tuber, starches, pasting behaviour
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 May 2016 06:55
Last Modified:	22 Oct 2018 05:51
URI:	http://ir.cftri.res.in/id/eprint/2981

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