Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt

The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the te...

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Detalles Bibliográficos
Autores principales: Olagunju, Aderonke, Omoba, Olufunmilayo, Enujiugha, Victor, Alashi, Adeola, Aluko, Rotimi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404470/
https://www.ncbi.nlm.nih.gov/pubmed/32708443
http://dx.doi.org/10.3390/foods9070957

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404470/
https://www.ncbi.nlm.nih.gov/pubmed/32708443
http://dx.doi.org/10.3390/foods9070957

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