The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (<i>w</i>/<i>w</i>) waxy potato...

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Bibliographic Details
Main Authors: Greta Adamczyk, Magdalena Krystyjan, Grażyna Jaworska
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Polymers
Subjects:
starch
plant fiber
pasting properties
flow curves
anti-thixotropy and thixotropy
Online Access:https://www.mdpi.com/2073-4360/12/2/321

Internet

https://www.mdpi.com/2073-4360/12/2/321

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