Effect of dry heating with short-chain inulin on physicochemical properties of sweet potato starch
Sweet potato starch (SPS) was modified by dry heat and short-chain inulin (SI). The influences on physiochemical properties of SPS were explored. Subsequently, the changes in structural characteristics were analyzed. Dry heating made the viscosity parameters increase, pasting temperature and ΔH valu...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2020.1732468 |