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Showing 1 to 2 of 2 for “"Pasting viscosities"”.
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Effect of Modified Starch on Bake-Only Chicken Nuggets
… showed a decrease in gelatinization range and pasting viscosities for all starch types. The addition of oil-plated enzyme modified starch improved crispness and mouth-coating characteristics and was perceived as comparable to industry prepared partially fried nuggets. Oxidized starches were …
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Development of fortified blended food and the effect of selected parameters on its composition and functionality
… starch, lower amylose, and higher water holding, pasting viscosities and flow properties on reconstitution in comparison to FBFB prepared from wheat (FBFBw) and barley (FBFBb). Increasing the fermentation time from 0 to 72 h reduced the quantity of phytic acid and lactose, and the viscosity …