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Effect of Storage Time on the Retrogradation of Banana Starch Extrudate

✍ Scribed by Bello-Pérez, L. A.; Ottenhof, M.-A.; Agama-Acevedo, E.; Farhat, I. A.

Book ID
120862870
Publisher
American Chemical Society
Year
2005
Tongue
English
Weight
130 KB
Volume
53
Category
Article
ISSN
0021-8561

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The effects of water content and storage temperature on the kinetics of the retrogradation of nonexpanded waxy maize starch extrudates were studied using 1 H pulsed NMR and wide-angle X-ray diffraction. The increase in crystallinity observed by XRD was accompanied by a decrease in the relaxation tim