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|Title:||Freezethaw stability of native starches as modified by konjac flour and soy protein isolate||Authors:||Akesowan, A.
|Keywords:||Freezethaw stability;Konjac flour;Native starch;Soy protein isolate.||Issue Date:||2009||Publisher:||Scopus
University of the Thai Chamber of Commerce
|Source:||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.||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.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3625||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.|
|Appears in Collections:||RSO: Journal Articles|
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