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Studies on Cross‐linked A. paniculatas (Rajgeera) Starch
Author(s) -
Singhal Rekha S.,
Kulkarni Pushpa R.
Publication year - 1991
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19910430107
Subject(s) - starch , food science , retort , modified starch , chemistry , materials science , organic chemistry
Earlier studies from our laboratories on waxy A. paniculatas starch have shown it to be sensitive to mechanical shear and acidity. Cross‐linking of this starch with phosphorus oxychloride at room temperature for ten min using 5 ml POCI 3 per 100 g starch improved the stability under canning conditions, low pH and also mechanical shear. Its paste clarity also improved distinctly. However, it had very poor freeze‐thaw stability indicating it to be unsuitable for frozen foods. Evaluation of this starch in canned tomato soup showed it to be a useful thickener for foods processed under retort conditions.