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Effect of Preparation Conditions and Starch/Xanthan Concentration on Gelation Process of Potato Starch Systems

✍ Scribed by Mandala, I. G.; Palogou, E. D.

Book ID
120828895
Publisher
Taylor and Francis Group
Year
2003
Tongue
English
Weight
445 KB
Volume
6
Category
Article
ISSN
1094-2912

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A BS TRA CT The changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of t