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  5. Freezethaw stability of native starches as modified by konjac flour and soy protein isolate
 
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Freezethaw stability of native starches as modified by konjac flour and soy protein isolate

Publisher(s)
Scopus
University of the Thai Chamber of Commerce
Date Issued
2009
Author(s)
อดิศักดิ์ เอกโสวรรณ
สุณี ทวีสกุลวัชระ
Other Contributor(s)
University of the Thai Chamber of Commerce. Research Support Office
Abstract
Partial substitution of wheat or rice starches with konjac flour (0, 0.5 and 1%) and soy protein isolate (SPI) (0, 5 and 10%) was carried out to determine their influences on freezethaw stability. The addition of konjac flour incorporated with SPI resulted in lower separated water or syneresis of native wheat and rice starches. The highest freezethaw stability of wheat starch was obtained by adding 0.5% konjac flour and 5% SPI on each freezethaw cycle throughout 4 cycles (1 cycle = 18 h storage at 20± 2°C followed by 6 h storage at 29 ± 2°C), while that with 0.5% konjac flour and 10% SPI was optimal for rice starch. The separated water reduction in both starches was decreased with increasing of freezethawcycles, and the higher reduction was observed in wheat than rice starches on every each cycle.
Subject(s)
Food Science and Technology
Subjects
  • Freezethaw stability

  • Konjac flour

  • Native starch

  • Soy protein isolate.

Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
A. Akesowan, S. Taweesakulvatchara (2009) Freezethaw stability of native starches as modified by konjac flour and soy protein isolate. Journal of Applied Sciences Research Vol.5 No.12, 2477-2481.
File(s)
 211.pdf (128.69 KB)
Views
4
Acquisition Date
Mar 23, 2023
Downloads
9
Acquisition Date
Mar 23, 2023
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