Physicochemical properties of water caltrop (Trapa taiwanensis Nakai) starch during growth period

Carbohydrate Polymers

Volumn 71, Issue 2, 2008, Pages 310-315

  Wang, Chiun C R ^a   Chiang, Po Yuan ^b   Li, Po Hsien ^b   Huang, Chien Chun ^c  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

Author keywords

Morphology; Thermal and pasting properties; Water caltrop starch; X ray diffraction

Indexed keywords

ENTHALPY; GELS; VISCOSITY MEASUREMENT; X RAY DIFFRACTION;

PASTING TEMPERATURE; PEAK VISCOSITY; THERMAL AND PASTING PROPERTIES; WATER CALTROP STARCH;

STARCH;

TRAPA;

EID: 36048942009     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2007.06.009     Document Type: Article

References (22)

1. AACC (1995). Approved methods of the AACC (9th ed.). St Paul, MN: American Association of Cereal Chemists.
2. Anonymous (1976). The wealth of India - A dictionary of India raw materials and industrial products. Raw Materials Sp-W(Vol. X, pp. 274-277). New Delhi: Publications and Information Directorate, CSIR.
3. Barichello V., Yada R.Y., Coffin R.H., and Stanley D.W. Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition. Journal of Food Science 55 (1990) 1054-1059
4. Carcea M., and Acquistucci R. Isolation and physicochemical characterization of Fonio (Digitaria exillis Stapf) Starch. Starch 49 (1997) 131-135
5. Christensen D.H., and Madsen M.H. Changes in potato starch quality during growth. Potato Research 39 (1996) 43-50
6. Duxbury D.D. Modified starch functionalities - no chemicals or enzymes. Food Processing 66 (1989) 493-499
7. Huang C.C., Lin M.C., and Wang C.R. Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydrate Polymers 64 (2006) 524-531
8. Lisinska G., and Leszczynski W. Potato science and technology (1989), Elsevier Applied Science, London, UK pp. 16-43, 166-233
9. Liu Q., Weber E., Currie V., and Yada R. Physicochemical properties of starches during growth. Carbohydrate Polymers 51 (2003) 213-221
10. Noda T., Takahata Y., Sato T., Hisamatsu M., and Yamada T. Physicochemical properties of starches extracted from sweet potato roots differing in physiological age. Journal of Agricultural and Food Chemistry 43 (1995) 3016-3020
11. Perez E.E., Breene W.M., and Bahnassey Y.A. Gelatinization profiles of Peruvian carrot, cocoyam and potato starches as measured with Brabender viscoamylograph, Rapid Visco-Analyzer, and differential scanning calorimeter. Starch 50 (1998) 14-16
12. Perez E.E., Breene W.M., and Bahnassey Y.A. Variations in gelatinization profiles of cassava, sago and arrowroot native starch and mechanical methods. Starch 50 (1998) 70-72
13. Ross A.S., Walker C.E., Booth R.I., Orth R.A., and Wrigley C.W. The Rapid Visco-Analyzer: A new technique for the estimation of sprout damage. Cereal Foods World 32 (1987) 827-829
14. Tecante A., and Doublier J.L. Steady flow and viscoelastic behavior of crosslinked waxy corn starch-κ-carrageenan pastes and gels. Carbohydrate Polymers 40 (1999) 221-231
15. Treche S., and Agbor-Egbe T. Biochemical changes occurring during growth and storage of two yam species. International Journal of Food Science and Nutrition 47 (1996) 93-102
16. Waliszewski K.N., Aparicio M.A., Bello L.A., and Monroy J.A. Changes of banana starch by chemical and physical modification. Carbohydrate Polymers 52 (2003) 237-242
17. Wang C.R., Wu S.P., Lai L.S., and Huang S.S. The changes of composition and physicochemical properties of taro tuber during growth. Taiwanese Journal of Agricultural Chemistry and Food Science 39 (2001) 173-184
18. Wu Z.Q. Vegetables of Taiwan (I) (1987), Du Fia Publishers, Taipei pp. 64-65
19. Xu S.Y., and Shoemaker C.F. Gelatinization properties of Chinese water chestnut starch and lotus root starch. Journal of Food Science 51 (1986) 445-449
20. Yang C.C., Chang S.M., Sung S.C., and Lii C.Y. Studies on the starches in Taiwan 2. Taro, water chestnut (Trapa) and Job's tears. Food Science (Taiwan) 5 (1978) 73-87
21. Zhou M., Robards K., Glennie-Holmes M., and Helliwell S. Structure and pasting properties of oat starch. Cereal Chemistry 75 (1998) 273-281
22. Zobel H.F., Young S.N., and Rocca L.A. Starch gelatinization: An X-ray diffraction study. Cereal Chemistry 65 (1988) 443-446