From swollen granule to a suspension : shear flow behaviour of a physically modified starch
It has been seen that starch that remains in a granular form when heated and used in food systems offered better flavour perception than hydrocolloid thickenec products. It seems that starch that remains in the granular form has a better mixmg ability in the mouth, leading to better release of the t...
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University of Nottingham
2008
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503916 |
| Summary: | It has been seen that starch that remains in a granular form when heated and used in food systems offered better flavour perception than hydrocolloid thickenec products. It seems that starch that remains in the granular form has a better mixmg ability in the mouth, leading to better release of the tastants to the receptor. A suggested parameter to differentiate food thickeners is droplet break-up. In this context, the flow behaviour of starch was studied in depth to better understand its properties. |
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