Avula, 2005 - Google Patents
Rheological and functional properties of potato and sweet potato flour and evaluation of its application in some selected food productsAvula, 2005
View PDF- Document ID
- 10766789253171315117
- Author
- Avula R
- Publication year
External Links
Snippet
Though different workers have reported on the possible use of potato and sweet potato flours for product development, the properties of the flour desired for preparation of various products such as noodles, pudding, gravy, sauces, gruel, and bakery products vary. The …
- 235000002678 Ipomoea batatas 0 title abstract description 217
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto
- A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tribess et al. | Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions | |
| Bi et al. | Molecular structure and digestibility of banana flour and starch | |
| Dereje et al. | Functional properties of sweet potato flour and its role in product development: a review | |
| Trung et al. | Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties | |
| Zhao et al. | Resistant starch and other dietary fiber components in tubers from a high-amylose potato | |
| Aparicio-Saguilán et al. | Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch | |
| Kaushal et al. | Utilization of taro (Colocasia esculenta): a review | |
| Rodríguez-Ambriz et al. | Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour | |
| Nayak et al. | Impact of food processing on the glycemic index (GI) of potato products | |
| Sajilata et al. | Resistant starch–a review | |
| Bao et al. | Rice flour and starch functionality | |
| Perez-Rea et al. | The functionality of pseudocereal starches | |
| Bello-Perez et al. | Starches of some food crops, changes during processing and their nutraceutical potential | |
| Repo‐Carrasco‐Valencia et al. | Carbohydrates of kernels | |
| Truong et al. | Sweet potato purees and dehydrated powders for functional food ingredients | |
| Ashraf et al. | Functional and technological aspects of resistant starch | |
| CN102574929A (en) | Resistant starch-rich starch, food or drink using same, and method for producing resistant starch-rich starch | |
| Bento et al. | Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours | |
| Remya et al. | A comparative study on the resistant starch content in starches from different botanical sources in relation to their physicochemical properties | |
| Avula | Rheological and functional properties of potato and sweet potato flour and evaluation of its application in some selected food products | |
| Okereke et al. | Physicochemical and functional properties of modified starches of white yam, trifoliate yam and sweet potato | |
| Peng et al. | Preparation and characterization of corn flours with variable starch digestion | |
| Thuy et al. | Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni | |
| Barminas et al. | Studies on functional properties of borassus starch from fresh germinating nuts of giginya (Borassus aethiopum) palm | |
| Abioye et al. | Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties |