Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel
β Scribed by Eun Young Park; Byung-Kee Baik; Seung-Taik Lim
- Book ID
- 113698057
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 213 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0733-5210
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
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
## Abstract Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4Β°C for up to 72 h and their __in vitro__ starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident re