Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings

Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings

Due to its gelling and thickening properties, sweet potato starch (<i>Ipomoea batatas</i> L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings. The objective of this study was to use sweet potato starch by adding it...

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Bibliographic Details
Main Authors: Cynthia Torres-Álvarez, Karla G. García-Alanís, Carlos A. Amaya-Guerra, Ethel D. Cabello-Ruiz, Abelardo Chávez-Montes, Sandra L. Castillo-Hernández, Minerva Bautista-Villarreal
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Polysaccharides
Subjects:
sweet potato starch
rheology
salad dressings
Online Access:https://www.mdpi.com/2673-4176/6/2/51
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