Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

ABSTRACTTexture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded starches on the physicochemical and rheological proper...

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Bibliographic Details
Main Authors: Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:CyTA - Journal of Food
Subjects:
Retrograded starches
puree systems
resistant starch
rheological properties
stability
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2024.2333900

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