Funktionelle Eigenschaften von Lebensmittelstärken

Kite, F. E.; Maywald, Eileen C.; Schoch, Thomas John

doi:10.1002/star.19630150405

Cited by 32 publications

(9 citation statements)

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“…The viscoelastic characteristic of the pastes was studied as described by Kite, Maywald and Schoch (1963) and employed by Cereda and Wosiacki (1985). A 5% starch paste was poured onto a Petri dish and a straight line was made on the paste surface with a special ink.…”

Section: Viscoelasticity Of the Pastesmentioning

confidence: 99%

Cassava starch in the Brazilian food industry

Demiate¹,

Kotovicz²

2011

Ciênc. Tecnol. Aliment.

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Section: Viscoelasticity Of the Pastesmentioning

confidence: 99%

Cassava starch in the Brazilian food industry

Demiate¹,

Kotovicz²

2011

Ciênc. Tecnol. Aliment.

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“…A 5% (w/v) chestnut starch paste was poured onto petri dishes in order to evaluate the elasticity as compared with that of cassava and corn starches. To observe the deformation when a spatula was driven through the paste, an ink line was drawn over the surface; as the spatula advances the colored line is deformed just like the paste (Wosiacki & Cereda, 1989;Kite et al, 1963). Result was recorded by touching the paste surface with a filter paper sheet.…”

Section: Starch Chemical Characterizationmentioning

confidence: 99%

Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization

Demiate

Oetterer

Wosiacki

2001

Braz. arch. biol. technol.

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“…Transmittances and reflectances of four samples each of a number of starch gels were measured by the method of Kite et al [20]. Starch samples (5% in water, dry basis) were processed in a Brabender Visco-amylograph as in 3.6, degassed under vacuum, and allowed to stand for 48 h at room temperaturein 11 mmi.…”

Section: Light Transmittance and Reflectance By The Gelmentioning

confidence: 99%

Physical Properties of Starch from Cavendish Banana Fruit

et al. 1982

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Starch was isolated from green Cavendish bananas after sodium hydroxide treatment, and its physical properties as they affected its potential acceptance as a food ingredient were measured and compared with those of corn, waxy corn, waxy corn diphosphate, acetylated waxy corn diphosphate, potato, and tapioca starches. Banana starch granules had a moisture content of 15.5%, an amylose content of 19.5% on a dry weight basis, and were highly irregular in shape and size, with the mode of characteristic length falling at 15 μm. The gelatinization range was 70.1 °C to 74.6 °C. Scanning electron micrography showed that in water the granules underwent surface cracking at 65 °C and progressively greater swelling, deformation, and erosion between 70 °C and 90 °C. At 95 °C, 6% banana starch paste in a Brabender Amylograph had a viscosity four times that of corn starch paste of the same concentration, and viscosity decreased rather slowly with stirring. The paste was somewhat longer than that of corn starch, but appreciably shorter than tapioca starch paste. Gelled banana starch was nearly as strong as corn starch, and also was nearly as opaque and reflective.

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Funktionelle Eigenschaften von Lebensmittelstärken

Cited by 32 publications

References 0 publications

Cassava starch in the Brazilian food industry

Cassava starch in the Brazilian food industry

Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization

Physical Properties of Starch from Cavendish Banana Fruit

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