Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
نویسندگان
چکیده
Abstract The freezable- and unfreezable-water contents of corn waxy starches (native, pregelatinized retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). unfreezable water also the temperature onset (To), peak (Tp) endset (Te) peaks' in all samples increased with increasing level. Water absorption index (WAI) solubility (WSI) values retrograded starch significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that modified had viscosity natural starches.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.04520