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Amylograph pasting behaviour of cereal and tuber starches.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2981/
 
Title Amylograph pasting behaviour of cereal and tuber starches.
 
Creator Leelavathi, K.
Indrani, D.
Sidhu, J. S.
 
Subject 30 Starch Chemistry
14 Physical properties
21 Cereals
 
Description The pasting characteristics in terms of peak viscosity (P), hot paste
viscosity (HI, cold paste viscosity (C) and at the selected fixed peak
viscosities, the various ratios i. e.. breakdown (H/P). setback (UP).
total setback (C/H) and relative breakdown, BD,, (P-H)/(C-H) to
distinguish the starches from different species, are reported. Important
differences in these Characteristics among various starches have been
observed. The amount of soluble amylose present in a starch, significantly
affected its tendency for retrogradation. The breakdown (HIP).
setback (UP), total setback (C/H) ratios and especially the relative
breakdown (BD,) can be made use of in distinguishing the starches from
different species of wheat.
 
Date 1987
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2981/1/starchstarke%2039%20%281987%29%20Nr.%201%201%20%2C%20S.%20378-381.pdf
Leelavathi, K. and Indrani, D. and Sidhu, J. S. (1987) Amylograph pasting behaviour of cereal and tuber starches. Starch/Staerke, 39 (11). 378-381, 20 ref..