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- Singh, Narpinder, et al. Show all 3 Authors
- International journal of biological macromolecules 2019 v.131 pp. 147-157
- amylose; anhydrides; color; corn starch; emulsifying properties; gels; kidney beans; lipid content; mayonnaise; modified starch; particle size; potato starch; rice starch; separation; sweet potatoes; viscosity; waxy corn; wheat starch
- ... Wheat starch (WS), corn starch (CS), waxy corn starch (WCS), potato starch (PS), sweet potato (SP), rice starch (RS) and kidney bean (KB) were modified using octenyl succinic anhydride (OSA) and evaluated for various properties. Degree of substitution (DS) showed significant increase with increase in amylose (AM) content. OSA modified starches showed higher paste viscosities compared to their nati ...