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Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars 1

โœ Scribed by Baker, L. A.; Rayas-Duarte, P.

Book ID
120331822
Publisher
AACC International (American Association of Cereal Chemists)
Year
1998
Tongue
English
Weight
65 KB
Volume
75
Category
Article
ISSN
0009-0352

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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