Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids

Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids

In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modi...

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Bibliographic Details
Main Authors: Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Ganesh Revathi, Basheer Aaliya, Muhammed Navaf, Cherakkathodi Sudheesh, Sarasan Sabu, Abhilash Sasidharan, Deep Narayan Yadav, Shabir Ahmad Mir, Johnsy George, Maximilian Lackner
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Plectranthus rotundifolius starch
Organic acid
Cold water soluble starch
Freeze-thaw stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001925

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