Properties of Ginger Starch

FOOD SCIENCE ›› 0, Vol. ›› Issue (): 131-135.

Properties of Ginger Starch

Received:2010-10-15 Revised:2011-06-14 Online:2011-07-15 Published:2011-07-02
Contact: Xu-Guang QIAO E-mail:xgqiao@sdau.edu.cn

Abstract

Abstract: The present study was conducted to investigate properties of ginger starch. The results showed that the amylase content of ginger starch was 27.47% and the pasting temperature 84.98 ℃. Ginger starch paste revealed an increase in its viscosity as its concentration and pH increased. Thinning behavior and thixotropy were observed with increasing shear rate. Both solubility and swelling power of ginger starch paste exhibited a low value, which increased with increasing temperature. The transparency and sedimentation volume of ginger starch paste were 8.20% and 73%, respectively. Poor freeze-thaw stability was found for ginger starch paste and the addition of large amounts of sucrose could enhance its freeze-thaw stability.

Key words: ginger, starch, properties

CLC Number:

S632.5

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Properties of Ginger Starch

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