Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics
Quinoa starch samples with different adipic acid/acetic anhydride ratios (ADA), pHs and reaction times were evaluated upon their physicochemical characteristics and effect of the selected sample on rheological/textural properties of ketchup formulation was investigated. Swelling power, water holding...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000186 |
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