Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels
Abstract
Starches from different origins are often blended with the aim of lowering cost and modulating product texture. However, the law governing the blending consequence is not well established. To this end, the pastes, fresh and dried gels from the blends of sweet potato starch (SPS) with cassava starch (CS) at different ratios were investigated. The results revealed that SPS and CS largely differ in terms of pasting behavior, rheological properties...
Paper Details
Title
Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels
Published Date
Apr 1, 2019
Journal
Volume
89
Pages
901 - 911
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