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《Science and Technology of Food Industry》 2009-01
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Effects of different food ingredients on viscosity characteristics of sweet potato starch paste

LI Guang-lei,ZENG Jie,SUN Ke-xiang (School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)  
The effect of different food ingredients on the viscosity characteristics of sweet potato starch paste were investigated by using RVA,involving the concentration of sweet potato starch,NaCl,sucrose,alum and corn starch.The result indicated that the peak viscosity and setback of sweet potato starch paste increased with the increase in concentration of sweet potato starch.The peak viscosity was reduced by NaCl but improved by sucrose,and the setback was enhanced by both of them.Alum had great effect on the peak viscosity of sweet potato starch paste and less effect on the setback.Both of the final viscosity and setback of sweet potato starch paste were enhanced by corn starch.
【Fund】: 河南科技学院博士基金资助项目(06014);; 河南科技学院青年骨干教师资助项目
【CateGory Index】: TS201.2
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