DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches

• Main Authors: Sarker, Md. Zaidul Islam, Absar, Nurul, Kim, Sun-Ju, Suzuki, Tatsuro, Abdul Karim, Aidah, Yamauchi, Hiroaki, Noda, Takahiro
• Format: Article
• Language: English
• Published: Elsevier Inc. 2008
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/24851/1/JFOODFNG-5.pdf; http://irep.iium.edu.my/24851/; http://dx.doi.org/10.1016/j.jfoodeng.2007.09.011
• Institution: Universiti Islam Antarabangsa Malaysia

Differential scanning calorimetry (DSC) traces at a 30 wt% suspension were studied for mixture of wheat flour and following starches: potato (PS), sweet potato (SPS), yam (YS), and cassava (CS) at 10% to 50% starch. In the endothermal transition, the gelatinization peak temperature of the first pe...