Preparation of Calcium- and Magnesium-Fortified Potato Starches with Altered Pasting Properties

Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Further...

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Bibliographic Details
Published in:Molecules
Main Authors: Takahiro Noda, Shigenobu Takigawa, Chie Matsuura-Endo, Koji Ishiguro, Koichi Nagasawa, Masahiro Jinno
Format: Article
Language:English
Published: MDPI AG 2014-09-01
Subjects:
calcium
magnesium
potato starch
pasting properties
Online Access:http://www.mdpi.com/1420-3049/19/9/14556

Internet

http://www.mdpi.com/1420-3049/19/9/14556

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