Rheological properties of sweet potato starch-date syrup gel
نویسندگان
چکیده
منابع مشابه
Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup
Currently, corn is used to produce more than 85% of the world's high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS) and determined its sugar profile, m...
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A protein, starch phosphorylase inhibitor, was purified from the root of sweet potato (Ipomoea batatas [L.] Lam. cv Tainon 65). It had a molecular weight of 250,000 and could be composed of five identical subunits. The isoelectric point of the inhibitor was 4.63. It was a noncompetitive inhibitor toward the sweet potato enzyme with a K(i) value of 1.3 x 10(-6) molar when glucose-1-P was the var...
متن کاملThe Effects of Different Methods of Date Syrup Purification on the Physicochemical Properties of Produced Date Syrup Powder
Date syrup powder is a new product which can be used as sugar substitute. First, the date syrupwas spread out on a foil and placed in the oven at 60°C for 24 hours. Date syrup was separated from the foil andgrinded. 2% agar and 2% starch were added and syrup with agar and starch that was in a lumpy shape werecrushed and spread on the foil and placed at 60°C for 24 hours. Powdered granules, agar...
متن کاملEffect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.
Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...
متن کاملEffect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltode...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2019
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.16618