Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends
نویسندگان
چکیده
منابع مشابه
Functional and pasting properties of cassava – sweetpotato starch blends
Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine t...
متن کاملChemical and functional properties of cassava starch, durum wheat semolina flour, and their blends
High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pa...
متن کاملEffect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch‐based custard
Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%-20%) on some functional and sensory properties of cassava starch-based CP. Functional, pasting, and sensory acc...
متن کاملrole of soy flour type and production procedure on chemical and functional properties of its protein concentrate
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متن کاملNutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were comp...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2011
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-011-0451-8