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, Karim, A. A., Yamauchi, Hiroaki, Noda, Takahiro
• Format: Article
• Language: English
• Published: Elsevier 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/14145/
• Institution: Universiti Putra 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 peak...