مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

1,710
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

EFFECTS OF ADDITION OF ACETIC ACID ON SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH

Pages

  347-355

Abstract

 ACETIC ACID and starch are two highly consumed components in preparation of foods such as sauces, soups and fermented bread dough. Therefore, determination of the starch functional properties in presence of ACETIC ACID can be useful in determination of the characteristics of such products. In this study, the effects of ACETIC ACID (150 mg/k) on the functional properties of WHEAT STARCH were investigated. Scanning electron microscopy images revealed the appearance of some spots on the surface of starch granules. Starch water solubility increased from 4.70 to 5.43% but water absorption reduced from 4.96 to 4.53 (g/g). Intrinsic viscosity as an indication of molecular size and weight reduced from 174.08 to 152.75 (mL/g) that is an indication of starch molecular weight reduction in the presence of ACETIC ACID. Gelatinization temperature decreased from 64.50 to 64.41°C and enthalpy of gelatinization reduced from 9.17 to 8.14 (J/g). Using a Rapid Visco Analyser it became clear that the peak and final viscosities and peak time decreased significantly (P<0.05). Overall, the results showed some partial degradation of starch molecules in the presence of ACETIC ACID resulting in changes in PHYSICOCHEMICAL PROPERTIES of WHEAT STARCH.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    MAJZOOBI, M., & BEPARVA, P.. (2013). EFFECTS OF ADDITION OF ACETIC ACID ON SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(3), 347-355. SID. https://sid.ir/paper/148551/en

    Vancouver: Copy

    MAJZOOBI M., BEPARVA P.. EFFECTS OF ADDITION OF ACETIC ACID ON SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;23(3):347-355. Available from: https://sid.ir/paper/148551/en

    IEEE: Copy

    M. MAJZOOBI, and P. BEPARVA, “EFFECTS OF ADDITION OF ACETIC ACID ON SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 3, pp. 347–355, 2013, [Online]. Available: https://sid.ir/paper/148551/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button