Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)

Food Chemistry

Volumn 177, Issue , 2015, Pages 258-266

  Arueya, Gibson Lucky ^a   Oyewale, Towoba Monsurat ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Acha starch; Degree of substitution; Succinic anhydride; Succinylation

Indexed keywords

MORPHOLOGY;

DEGREE OF SUBSTITUTION; FOOD APPLICATIONS; FUNCTIONAL CHARACTERISTICS; MORPHOLOGICAL PROPERTIES; PASTING VISCOSITIES; PROXIMATE COMPOSITIONS; SUCCINIC ANHYDRIDE; SUCCINYLATION;

STARCH;

AMYLOSE; STARCH; SUCCINIC ANHYDRIDE;

ARTICLE; BULK DENSITY; CARBOHYDRATE ANALYSIS; CHEMICAL MODIFICATION; DEGREE OF SUBSTITUTION; DIGITARIA EXILIS; EMULSION; FOOD INDUSTRY; GELATINIZATION; GELATION; INFRARED SPECTROSCOPY; NONHUMAN; PH; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PLANT YIELD; PURIFICATION; REACTION TIME; SOLUBILITY; SUCCINYLATION; TEMPERATURE; WATER ABSORPTION; CHEMISTRY; DIET SUPPLEMENTATION; DIGITARIA;

DIGITARIA EXILIS; PUERARIA MONTANA VAR. LOBATA;

AMYLOSE; DIGITARIA; FOOD, FORTIFIED; STARCH; SUCCINIC ANHYDRIDES;

EID: 84921328745     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.019     Document Type: Article

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