TY  - JA
AU  - Grace,N.C.F.
AU  - Henry,C.J.
TI  - The physicochemical characterization of unconventional starches and flours used in Asia
SN  - 2304-8158
PY  - 2020///
CY  - Basel (Switzerland)
PB  - MDPI
KW  - Tapioca
KW  - AGROVOC
KW  - Sweet potatoes
KW  - Sago
KW  - Trapa
KW  - Maize
KW  - Rice
KW  - Starch
KW  - Flours
KW  - Chemicophysical properties
N1  - Peer review; Open Access
N2  - Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties
UR  - https://doi.org/10.3390/foods9020182
T2  - Foods
DO  - https://doi.org/10.3390/foods9020182
ER  -