Article
Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH.
Food chemistry - 1 Feb 2021
Zhang Tongze, Li Kehu, Ding Xinghua, Sui Zhongquan, Yang Qiong-Qiong, Shah Nagendra P, Liu Guoqing, Corke Harold
Abstract excerpt
Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt...
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