Modification of poovan banana (Musa AAB) starch by γ-irradiation: Effect on in vitro digestibility, molecular structure and physico-chemical properties

International Journal of Food Science and Technology

Volumn 50, Issue 8, 2015, Pages 1778-1784

  Koteswara Reddy, Chagam ^a   Vidya, Puthan Veettil ^a   Vijina, Korambeth ^a   Haripriya, Sundaramoorthy ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Poovan banana; Starch; Syneresis; Thermal analysis; Viscosity; irradiation

Indexed keywords

CHEMICAL MODIFICATION; CHEMICAL PROPERTIES; CRYSTALLINITY; FRUITS; GELATION; GRANULATION; IRRADIATION; MOLECULAR STRUCTURE; STARCH; THERMOANALYSIS; VISCOSITY; WATER ABSORPTION;

CARBOXYL CONTENTS; GAMMA IRRADIATION; IRRADIATION DOSE; POOVAN BANANA; RELATIVE CRYSTALLINITY; SETBACK VISCOSITY; SYNERESIS; WATER ABSORPTION CAPACITY;

GAMMA RAYS;

MUSA;

EID: 84937513766     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12846     Document Type: Article

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