Add like
Add dislike
Add to saved papers

Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer.

This research investigated the effectiveness of heat treated (120 °C for 1, 2, 3 h) OSA modified mungbean starches, as fat replacers in cake. Physicochemical, pasting, rheological properties of the modified starch and textural and sensorial attributes of cakes incorporated with OSA modified mungbean starch at 10, 20, 30 and 40% were evaluated. The pasting viscosity of the OSA modified mungbean starches was found to be higher when compared with native starch. Magnitude of G' and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G' as compared to native counterpart starch while reverse was observed for G″ value during heating. The cakes containing OSA modified mungbean starch a higher specific volume. The study concluded that cakes prepared from 30% OSA-MS possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score.

Full text links

We have located links that may give you full text access.
Can't access the paper?
Try logging in through your university/institutional subscription. For a smoother one-click institutional access experience, please use our mobile app.

For the best experience, use the Read mobile app

Mobile app image

Get seemless 1-tap access through your institution/university

For the best experience, use the Read mobile app

All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.

By using this service, you agree to our terms of use and privacy policy.

Your Privacy Choices Toggle icon

You can now claim free CME credits for this literature searchClaim now

Get seemless 1-tap access through your institution/university

For the best experience, use the Read mobile app