2021
DOI: 10.30574/gscarr.2021.9.1.0222
|View full text |Cite
|
Sign up to set email alerts
|

A comparative study of the hydrothermal behavior of four corn flours and their starches in Madagascar

Abstract: In Madagascar, maize constitutes the third staple food. Traditionally, cereal gruel (made up from rice or maize flour) is the supplementary food for Malagasy children. This work involved a comparative study of the hydrothermal behavior of four maize flours sold on the market and their starches, in order to identify their best use in food systems, especially in infant nutrition. Studies of functional properties such as swelling power, solubility and viscosity were undertaken. At 90°C, the swelling power value r… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2023
2023
2023
2023

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
references
References 12 publications
0
0
0
Order By: Relevance