PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS

Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF) mass ratio and pH on gadung (Dioscorea hispida dennst) flour acetylation at ambient temperature. The acetylation was...

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Bibliographic Details
Published in:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Main Authors:	ANDRI C. KUMORO, RIZKA AMALIA, DIAH S. RETNOWATI, CATARINA S. BUDIYATI, RATNAWATI RATNAWATI
Format:	Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2014-08-01
Subjects:	acetylation morphology solubility starch swelling power
Online Access:	http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4143

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