Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 42-52

  Silva, E ^a   Birkenhake, M ^a   Scholten, E ^a   Sagis, L M C ^a   van der Linden, E ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Hydrocolloids; Noodles; Particle swelling; Rheology; Vegetable particles

Indexed keywords

COLLOIDS; ELASTIC MODULI; ELASTICITY; GRANULATION; SHEAR FLOW; SHEAR STRAIN; STARCH; VEGETABLES; XANTHAN GUM;

DOUGH RHEOLOGY; GUAR GUMS; HYDROCOLLOID; HYDROXYPROPYL METHYLCELLULOSE; KONJAC GLUCOMANNAN; LOCUST BEAN GUM; NOODLE; PARTICLE SWELLING; VEGETABLE PARTICLE; WATER BINDING CAPACITY;

SWELLING;

BRASSICA OLERACEA VAR. ITALICA; CYAMOPSIS TETRAGONOLOBA; IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 84861553176     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.002     Document Type: Article

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