Optimising the heat moisture treatment of Morado banana starch by response surface analysis

Starch/Staerke

Volumn 67, Issue 11-12, 2015, Pages 1026-1034

  Hoyos Leyva, Javier D ^a,b   Bello Pérez, Luis A ^a   Agama Acevedo, Edith ^a   Alvarez Ramirez, José ^c  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Banana; Hydrothermal treatment; Resistant starch; Slowly digestible starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FRUITS; INFRARED SPECTROSCOPY; MOISTURE; MOISTURE DETERMINATION; SURFACE ANALYSIS; SURFACE PROPERTIES;

BANANA; FOURIER TRANSFORMED INFRARED SPECTROSCOPY; HEAT-MOISTURE TREATMENTS; HYDROTHERMAL TREATMENTS; OPTIMISED CONDITIONS; RESISTANT STARCH; RESPONSE SURFACE ANALYSIS; SLOWLY DIGESTIBLE STARCH;

STARCH;

EID: 84946135266     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201500149     Document Type: Article

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