Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization
The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo biloba was studied through Rapid Visco Analyser (RVA)SuperⅢ. The results showed that the best speed for the determination of starch paste viscosity curves wasl60r/min;along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined;salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko fruit deep processing of starchy foods has greater significance.
ginkgo starch pasting properties viscosity
Qiang Yang Lin Wang Chunhong Zhang Xinhua Li
College of Food,Shenyang Agricultural University Shenyang, China
国际会议
哈尔滨
英文
837-840
2012-06-16(万方平台首次上网日期,不代表论文的发表时间)