Please use this identifier to cite or link to this item: https://idr.l3.nitk.ac.in/jspui/handle/123456789/15750
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dc.contributor.authorWongsagonsup R.
dc.contributor.authorNateelerdpaisan T.
dc.contributor.authorGross C.
dc.contributor.authorSuphantharika M.
dc.contributor.authorBelur P.D.
dc.contributor.authorAgoo E.M.G.
dc.contributor.authorJanairo J.I.B.
dc.date.accessioned2021-05-05T10:27:54Z-
dc.date.available2021-05-05T10:27:54Z-
dc.date.issued2020
dc.identifier.citationInternational Journal of Food Science and Technology Vol. , , p. -en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.14865
dc.identifier.urihttp://idr.nitk.ac.in/jspui/handle/123456789/15750-
dc.description.abstractThis research aimed to study physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand, that is, Kanchanaburi (KB), Chiang Mai (CM), Phetchaburi (PB) and Saraburi (SB). Taro starches were extracted from taro flours using either water or alkaline extraction. The taro flours had significantly (P ≤ 0.05) larger particle size, higher pasting and gelatinisation temperatures, and resistant starch content but lower total starch content, whiteness (L* value), paste viscosities and clarity than their corresponding extracted starches. All the taro starches exhibited polygonal and irregular granules and gave A-type X-ray diffraction pattern. The alkaline-extracted taro starches had significantly (P ≤ 0.05) higher extraction yield, total starch content, L* value, pasting and gelatinisation temperatures, and paste clarity but lower granular size, amylose content, resistant starch content, paste viscosities and relative crystallinity than their water-extracted counterparts. © 2020 Institute of Food Science and Technologyen_US
dc.titlePhysicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailanden_US
dc.typeArticleen_US
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