Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content

Food Chemistry

Volumn 174, Issue , 2015, Pages 173-179

  Kahraman, Kevser ^a   Koksel, Hamit ^b   Ng, Perry K W ^c  

^a ABDULLAH GUL UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

^c Michigan State University   (United States)

Author keywords

Cross linked starch; Resistant starch; Response surface methodology; RS4 type starch

Indexed keywords

CROSSLINKING; SURFACE PROPERTIES;

CROSS-LINKED STARCH; INCREASING TEMPERATURES; OPTIMUM CONDITIONS; OPTIMUM REACTION CONDITIONS; REACTION CONDITIONS; REACTION TEMPERATURE; RESISTANT STARCH; RESPONSE SURFACE METHODOLOGY;

STARCH;

GLUCAN 1,4 ALPHA GLUCOSIDASE; PHOSPHORUS; STARCH;

ARTICLE; CROSS LINKING; DIETARY FIBER; DISPERSION; INDEPENDENT VARIABLE; MOISTURE; PH; PROCESS OPTIMIZATION; REACTION OPTIMIZATION; REACTION TIME; RESPONSE SURFACE METHOD; ROOM TEMPERATURE; CHEMISTRY; MAIZE; TEMPERATURE; WHEAT;

HYDROGEN-ION CONCENTRATION; PHOSPHORUS; STARCH; TEMPERATURE; TRITICUM; ZEA MAYS;

EID: 84911498709     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.032     Document Type: Article

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