Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect gelatinisation and retrogradation of both starches,...

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Bibliographic Details
Main Authors: Jurislav Babić, Drago Šubarić, Bronislav Miličević, Durdica Ačkar, Mirela Kopjar, Nela Nedić Tiban
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
corn starch
tapioca starch
sugars
gelatinisation
retrogradation
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0002_influence-of-trehalose-glucose-fructose-and-sucrose-on-gelatinisation-and-retrogradation-of-corn-and-tapioca.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0002_influence-of-trehalose-glucose-fructose-and-sucrose-on-gelatinisation-and-retrogradation-of-corn-and-tapioca.php

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