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Article: Pasting properties of commercial and experimental starch pearls

TitlePasting properties of commercial and experimental starch pearls
Authors
Collado, LSCorke, H
Issue Date1998
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 1998, v. 35 n. 1-2, p. 89-96 How to Cite?
AbstractCommercial starch pearls manufactured from sago, tapioca, sweet potato or other starches from Hong Kong, the Philippines and Singapore were characterized. Samples were milled and pasting properties were evaluated. There were marked differences in pasting characteristics which were attributed to the pH of the starch pearls. The milled alkaline starch pearls showed high cold paste viscosities and setback ratios while the acidic milled starch had low cold paste viscosities and setback ratios. Furthermore, in alkaline milled starch, the addition of sugar drastically lowered the setback ratios while the setback ratios of the milled acidic starches were minimally affected. From the laboratory preparation of starch pearls from commercial tuber starches (potato and cassava), it appeared that the process of pearling effected a mild starch modification which increased the stability ratio of the milled starch pearl compared to the unprocessed starch. © 1998 Elsevier Science Limited. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68484
ISSN
0144-8617
2021 Impact Factor: 10.723
2020 SCImago Journal Rankings: 1.639
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorCollado, LSen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:01Z-
dc.date.available2010-09-06T06:05:01Z-
dc.date.issued1998en_HK
dc.identifier.citationCarbohydrate Polymers, 1998, v. 35 n. 1-2, p. 89-96en_HK
dc.identifier.issn0144-8617en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68484-
dc.description.abstractCommercial starch pearls manufactured from sago, tapioca, sweet potato or other starches from Hong Kong, the Philippines and Singapore were characterized. Samples were milled and pasting properties were evaluated. There were marked differences in pasting characteristics which were attributed to the pH of the starch pearls. The milled alkaline starch pearls showed high cold paste viscosities and setback ratios while the acidic milled starch had low cold paste viscosities and setback ratios. Furthermore, in alkaline milled starch, the addition of sugar drastically lowered the setback ratios while the setback ratios of the milled acidic starches were minimally affected. From the laboratory preparation of starch pearls from commercial tuber starches (potato and cassava), it appeared that the process of pearling effected a mild starch modification which increased the stability ratio of the milled starch pearl compared to the unprocessed starch. © 1998 Elsevier Science Limited. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_HK
dc.relation.ispartofCarbohydrate Polymersen_HK
dc.titlePasting properties of commercial and experimental starch pearlsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0144-8617&volume=35&spage=89&epage=96&date=1998&atitle=Pasting+properties+of+commercial+and+experimental+starch+pearlsen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0031641313en_HK
dc.identifier.hkuros40582en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031641313&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume35en_HK
dc.identifier.issue1-2en_HK
dc.identifier.spage89en_HK
dc.identifier.epage96en_HK
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridCollado, LS=6603767372en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.issnl0144-8617-

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