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Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
Potato starch Wheat flour Noodles
2009/5/31
The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pa...
Strawberry jams: influence of different pectins on colour and textural properties
pectin strawberry jam low-calorie strawberry jam anthocyanins texture
2014/3/10
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams an...
Effect of Acylated Proteins on Textural Properties of Nonfat Low Calorie Set Yogurt and Lowfat Ice Cream
β-casein, κ-casein caprylic lauric palmitic
2010/11/23
Acylated κ-casein (kCN) and β-casein (βCN) were used (0.1% w/v) to improve textural and flavor properties of nonfat/low calorie yogurt and lowfat ice cream. Acylation was achieved by base-catalyzed es...