Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch

Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch

Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the presence of sucrose was investigated. The pasting pr...

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Bibliographic Details
Main Authors: Ho-Young Park, A-Reum Ryu, Ha Ram Kim, Kwang-Soon Shin, Jung Sun Hong, Hee-Don Choi
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
citrus peel
hydrolysates
retrogradation
textural property
wheat starch
Online Access:https://www.mdpi.com/2304-8158/10/10/2422

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