Journal
STARCH-STARKE
Volume 63, Issue 5, Pages 260-267Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201000146
Keywords
Chinese chestnut starch; Freeze drying; Oven drying; Physicochemical properties; Thermal properties
Categories
Funding
- National Natural Science Foundation of China [30600470]
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Starches from raw Chinese chestnut (Castanea mollissima BI.) were isolated and dried by freeze drying and oven drying methods and the physicochemical, thermal, and the pasting properties were evaluated. Results showed that the two drying methods clearly affected the properties of the Chinese chestnut starches (CCS), both in composition, physicochemical, thermal, pasting properties, and functional characteristics. Freeze dried CCS presented the higher RS content, higher thermal properties, higher pasting values, higher solubility, lower syneresis to freezing, and thawing when compared with oven dried CCS. These properties of freeze dried CCS represented a unique starch for food ingredient usage of chestnut.
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