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- Przetaczek-Rożnowska, Izabela; Dyrek, Krystyna; Fortuna, Teresa; Wenda, Elżbieta; Bidzińska, Ewa; Jędrszczyk, Elżbieta
- International journal of biological macromolecules 2018 v.108 pp. 1248-1254
- corn starch, etc ; corn; free radicals; fruits; heat treatment; pasting properties; potato starch; potatoes; pumpkins; retrogradation; starch; temperature; thermal properties; viscosity; Show all 14 Subjects
- ... The selected thermal and rheological properties of pumpkin starches were compared with values evaluated for corn and potato starch. The pumpkin starches had lower pasting temperatures (by near 3°C and 24°C than potato or corn starch respectively), the peak viscosity (nearly 2300mPas lower than potato starch) and higher final viscosities (by 80–120mPas than those for potato starch and by 1700mPas i ...