﻿ ﻿﻿ Effect of temperature on functional properties of starch separated from soriz (sorghum oryzoidum)
 Articolul precedent Articolul urmator 66 0 SM ISO690:2012BULGARU, Viorica; COŞCIUG, Lidia; DUPOUY, Eleonora; SIMINIUC, Rodica. Effect of temperature on functional properties of starch separated from soriz (sorghum oryzoidum). In: Modern Technologies in the Food Industry. Volume I, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, pp. 262-264. ISBN 978-9975-87-428-1. EXPORT metadate: Google Scholar Crossref CERIF DataCiteDublin Core
Modern Technologies in the Food Industry
Volume I, 2012
Conferința "Modern Technologies in the Food Industry"
Chişinău, Moldova, 1-3 noiembrie 2012

 Effect of temperature on functional properties of starch separated from soriz (sorghum oryzoidum)

Pag. 262-264

 Bulgaru Viorica, Coşciug Lidia, Dupouy Eleonora, Siminiuc Rodica Technical University of Moldova Disponibil în IBN: 29 septembrie 2020

Rezumat

Starch is a functional ingredient used to prepare a wide variety of food products. Sorghum Oryzoidum or soryz is a cereals raw material with a high potential of the recovery as a source of starch. In this way, of interest is research of functional properties of soriz starch, which are important in the formation of food manufactured texture. Have been studied swelling power and solubilityof soriz starch in the range of temperatures 70 ... 100 °C, as well as for corn and potatoes starches as reference materials. Solubility and swelling power determined for the three types of starch were directly influenced by the temperature. While the temperature is increasing, swelling power and solubility have been on the rise as a result of intermolecular hydrogen bridge rupture in the amorphous areas of starch granules, which allowed irreversible and progressive water absorption.

Cuvinte-cheie
Starch, soryz, functional properties

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