Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures

Journal of Food Engineering

Volumn 98, Issue 1, 2010, Pages 44-50

  Chantaro, Prawta ^a   Pongsawatmanit, Rungnaphar ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Model; Pearson's correlation; Rapid visco analysis; Retrogradation; Rheological properties

Indexed keywords

CONSTANT SHEAR; DIFFERENTIAL SCANNING CALORIMETERS; GELATINIZATION TEMPERATURE; PASTING PROPERTY; PASTING TEMPERATURE; PEAK VISCOSITIES; PEARSON'S CORRELATION; PRODUCT FORMULATION; RHEOLOGICAL PROPERTY; STARCH-BASED; STEADY SHEAR VISCOSITY; SUCROSE CONCENTRATION; TAPIOCA STARCH; THERMAL STABILITY; XANTHAN GUM;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; MIXTURES; RHEOLOGY; STARCH; THERMODYNAMIC STABILITY; VISCOSITY;

SUGAR (SUCROSE);

MANIHOT ESCULENTA;

EID: 74849122536     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.006     Document Type: Article

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