Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch

LWT ◽  
2014 ◽  
Vol 59 (1) ◽  
pp. 348-355 ◽  
Author(s):  
Khalid Gul ◽  
Charanjit Singh Riar ◽  
Anu Bala ◽  
Mandeep Singh Sibian
Keyword(s):  
Pasting Properties ◽  
Water Chestnut ◽  
Dry Heating ◽  
Chestnut Starch

scholarly journals Understanding the multi-scale structure and digestion rate of water chestnut starch

2019 ◽  
Vol 91 ◽  
pp. 311-318 ◽  
Author(s):  
Dongling Qiao ◽  
Wenyao Tu ◽  
Binjia Zhang ◽  
Ran Wang ◽  
Nannan Li ◽  
...  
Keyword(s):  
Scale Structure ◽  
Digestion Rate ◽  
Multi Scale ◽  
Water Chestnut ◽  
Chestnut Starch

scholarly journals Effect of Added Modified Water Chestnut (Trapa bispinosa) Starch on Physical and Sensory Properties of Yeast Leavened Breads

2011 ◽  
Vol 54 (2) ◽  
pp. 88-92
Author(s):  
Zubala Lutfi ◽  
Ayesha Siddique ◽  
Abid Hasnain
Keyword(s):  
Specific Volume ◽  
Opposite Effect ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Water Chestnut ◽  
Concentration Maximum ◽  
Chestnut Starch ◽  
Loaf Weight

The effects of using different concentrations of chemically and physically modified water chestnut (Trapa bispinosa) starch (WCS) on loaf weight, volume and specific volume of yeast leavened bread were studied. The highest loaf weight was obtained by the addition of native water chestnut starch at 3 % concentration, while the opposite effect was observed regarding the loaf volume and specific volume. The highest loaf volume and the specific volume was obtained on addition of WCS, pregelatinized and acetylated (pga), at 1% concentration. Maximum mean score (7.8) was obtained by native water chestnut starch at concentration of 5% and minimum mean score was obtained by pgaWCS at 1% concentration with respect to the taste of bread. Regarding the texture, the maximum mean score (7.5) was that of the bread containing 5% pga (pregelatinized and acid thinned) WCS and minimum mean score (4), that of the bread containing 5% acetylated water chestnut starch.

Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation

LWT ◽  
2011 ◽  
Vol 44 (3) ◽  
pp. 665-672 ◽  
Author(s):  
Gagan Deep Singh ◽  
Charanjit Singh Riar ◽  
Cozy Saini ◽  
Amrinder S. Bawa ◽  
Dalbir Singh Sogi ◽  
...  
Keyword(s):  
Pasting Properties ◽  
Indian Water ◽  
Water Chestnut ◽  
Method Optimization ◽  
Chestnut Flour

scholarly journals Morphological, physicochemical, and pasting properties of modified water chestnut (Trapabispinosa) starch

2016 ◽  
Vol 20 (5) ◽  
pp. 1016-1028 ◽  
Author(s):  
Zubala Lutfi ◽  
Anjum Nawab ◽  
Feroz Alam ◽  
Abid Hasnain
Keyword(s):  
Pasting Properties ◽  
Water Chestnut
Sign in / Sign up

Export Citation Format

Share Document