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

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dc.contributor.author BULGARU, Viorica
dc.contributor.author COŞCIUG, Lidia
dc.contributor.author DUPOUY, Eleonora
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2019-11-11T18:32:24Z
dc.date.available 2019-11-11T18:32:24Z
dc.date.issued 2012
dc.identifier.citation BULGARU, 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–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 262-264. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6671
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject starch en_US
dc.subject soryz en_US
dc.subject functional properties en_US
dc.title Effect of temperature on functional properties of starch separated from soriz (sorghum oryzoidum) en_US
dc.type Article en_US


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