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Effect of resistant starch on the water binding properties of imitation cheese

✍ Scribed by E. Duggan; N. Noronha; E.D. O’Riordan; M. O’Sullivan

Book ID
108171343
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
176 KB
Volume
84
Category
Article
ISSN
0260-8774

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## Abstract The effect of natural fermentation of Tabat sorghum cultivar (__Sorghum bicolor__ L. Moench) at 37°C for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increas