Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics

Quinoa starch samples with different adipic acid/acetic anhydride ratios (ADA), pHs and reaction times were evaluated upon their physicochemical characteristics and effect of the selected sample on rheological/textural properties of ketchup formulation was investigated. Swelling power, water holding...

Full description

Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Seyed Mehdi Zakeri, Mazdak Alimi, Shirin Shokoohi, Seyed-Ahmad Shahidi
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Subjects:	Quinoa starch Acetylated distarch adipate Ketchup Physical stability Rheology Texture
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502225000186