The effects of alkaline extraction on the characteristics of lima bean (Phaseolus lunatus) starch

Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10,...

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Bibliographic Details

Published in:	Brazilian Journal of Food Technology
Main Authors:	Hapsari Titi Palupi, Teti Estiasih, Yunianta Subroto, Aji Sutrisno
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2024-03-01
Subjects:	Alkali Crystallinity Pasting properties Physicochemical properties Starch extraction Starch granule morphology
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100407&lng=en&tlng=en