Modification Of Tamarind Seed Starch With Octenyl Succinic Anhydrate (Osa) In The Production Of Mayonnaise
Egg yolk contains lecithin which has emulsifying ability to produce mayonnaise but contains high cholesterols which is not preferable by consumer. Tamarind seed starch (TSS) is an underutilize and cheap resources make it a suitable substitute for egg yolk as an emulsifier. The objective of this stud...
Main Author: | Sidek, Siti Shafinaz Mohd |
---|---|
Format: | Monograph |
Language: | English |
Published: |
Universiti Sains Malaysia
2020
|
Subjects: | |
Online Access: | http://eprints.usm.my/47378/1/SITI%20SHAFINAZ%20MOHD%20SIDEK.pdf |
Similar Items
-
Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion
by: Saw, Sue San
Published: (2021) -
Preparation and Properties of Rice Resistant Octenyl Succiniate Anhydrate (OSA) Starch
by: Xue YANG, et al.
Published: (2022-06-01) -
Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)
by: Lim Xiao Xian, et al.
Published: (2023-01-01) -
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
by: Jarosław Korus, et al.
Published: (2021-04-01) -
Effect Of Different Pre-Treatments On Functional And Physicochemical Properties Of Octenyl Succinic Anhydride (Osa) Modified Sago Starch In Pickering Emulsion
by: Rozman, Norrazatin Haida
Published: (2019)