[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Starch and its derivatives: Their properties and food uses.

Bhattacharya, K. R. (1979) Starch and its derivatives: Their properties and food uses. Proceedings of the symposium on the Status and Prospects of the Confectionery Industry in India, AFS. pp. 42-55.

[img] PDF
Proceedings_of_the_symposium_on_the_status_and_prospects_of_the_confectionery_industry_in_India_May_25-26_1979_AFST_Mysore_p_42-55.pdf - Published Version
Restricted to Registered users only

Download (1MB)


Starch, a polymer of glucose, occurs abundantly in plants as reserve food in the form of semicrystalline granules. These granules swell in water at high temperatures giving a viscous paste and, thereafter, a gel on cooling. This ability to thicken and provide body is the principal factor in the food (and other industrial) uses of starch. The properties of starch pastes and gels vary with the plant species and can also be modified by a number of physical and chemical modifications of starch. A wide range of potential uses of starch in foods is thus available.

Item Type: Article
Uncontrolled Keywords: Starch, potential uses, semicrystalline granule
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2012 04:47
Last Modified: 30 Apr 2012 04:47
URI: http://ir.cftri.com/id/eprint/5483

Actions (login required)

View Item View Item