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Determination of Sweet Potato Starch Mixed in Kudzu Starch by Moisture Sorption Method (1989)

BOKI, K. ; OHNO, S. ; SHINODA, S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 54 (1989), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Moisture sorption isotherms of kudzu starch, sweet potato starch, and their mixtures were measured at 20°C by a gravimetric method with a vacuum apparatus. Correlation was found between the mixture ratio of sweet potato starch to kudzu starch and moisture content of the mixed starches at a water activity of 0.750; the correlation coefficient was 0.9955. The moisture sorption method could be used to determine the amount of sweet potato starch mixed in commercial kudzu starch.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03115.x

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