Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch

International Journal of Biological Macromolecules

Volumn 93, Issue , 2016, Pages 630-635

  Nawab, Anjum ^a   Alam, Feroz ^a   Haq, Muhammad Abdul ^a   Hasnain, Abid ^a  

^a UNIVERSITY OF KARACHI   (Pakistan)

Author keywords

Freeze thaw stability; Gel firmness; Mango kernel starch; Pasting properties; Swelling power

Indexed keywords

GUAR GUM; MANGO KERNEL STARCH; STARCH; UNCLASSIFIED DRUG; WATER; XANTHAN; BACTERIAL POLYSACCHARIDE; GALACTAN; MANNAN; PLANT GUM;

ARTICLE; CHEMICAL COMPOSITION; CLINICAL EFFECTIVENESS; CONTROLLED STUDY; COOLING; FREEZE THAWING; FRUIT FIRMNESS; GEL FIRMNESS; GELATINIZATION; HIGH TEMPERATURE; MANGO; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; PASTE; PHYSICAL PHENOMENA; POWER ANALYSIS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SWELLING POWER; VISCOSITY; WATER ABSORPTION; WATER ABSORPTION CAPACITY; ABSORPTION; CHEMISTRY; FOOD INDUSTRY; FREEZING; MANGIFERA;

ABSORPTION, PHYSICOCHEMICAL; FOOD INDUSTRY; FREEZING; GALACTANS; MANGIFERA; MANNANS; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; SOLUBILITY; STARCH; VISCOSITY; WATER;

EID: 84991056853     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.09.011     Document Type: Article

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