Thermal and freeze-thaw properties of starch of chickpea (Cicer arietinum)

Food Chemistry

Volumn 57, Issue 4, 1996, Pages 545-547

  Rege, A ^a   Pai, J S ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

[No Author keywords available]

Indexed keywords

PROPYLENE OXIDE; STARCH;

ARTICLE; FREEZING; PEA; TEMPERATURE; THAWING; TIME; VISCOSITY;

EID: 0030467040     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00189-6     Document Type: Article

References (9)

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2. Chavan, J. K., Kadam, S. S. & Salunkhe, D. K. (1987). Biochemistry and technology of chickpea seeds. CRC Crit. Rev. Food Sci. Nut., 25(2), 107-158.
3. Hoover, R. & Sosuiski, F. W. (1986). Effect of cross-linking on functional properties of legume starches. Starch/Starke, 38(5), 149-155.
4. Hoover, R., Hannouz, D. & Sosulski, F. W. (1988). Effect of hydroxypropylation on thermal properties, starch digestibility and freeze-thaw stability of field pea starch. Starch/ Starke, 40(10), 383-387.
5. Kesler, C. C. and E. T. Hjermstad (1964) Hydroxyethyl and Hydroxypropyl Starch, in Methods in Carbohydrate Chemistry, Vol. 4, ed. R. L. Whistler. Academic Press, New York, pp. 304-306.
6. McCready, R. M. & Hassid, W. Z. (1943). The separation and quantitative estimation of amylose and amylopectin in potato starch. J. Am. Chem. Soc., 65, 1154-1157.
7. Schoch, T. J. & Maywald, E. C. (1968). Preparation and properties of various legume starches. Cereal Chem., 45(6), 564-573.
8. Tuschoff, J. V. (1987) Hydroxypropylated Starches. In Modified Starched: Properties and Uses, ed. O. B. Wurzburg, CRC Press, Boca Ratan, Florida, pp. 89-115.
9. Williams, S. (1984) Association Of Official Analytical Chemists, 14th edn. Publ. AOAC Inc., Arlington, VI.