Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Study on the effect of resistant starch on water holding capacity of yoghourt by NMR[J]. Science and Technology of Food Industry, 2013, (10): 93-96. DOI: 10.13386/j.issn1002-0306.2013.10.034
Citation: Study on the effect of resistant starch on water holding capacity of yoghourt by NMR[J]. Science and Technology of Food Industry, 2013, (10): 93-96. DOI: 10.13386/j.issn1002-0306.2013.10.034
shu

Study on the effect of resistant starch on water holding capacity of yoghourt by NMR

    Graphical Abstract
    • Abstract
  • The effect on water holding capacity (WHC) of yoghourt with different proportion of resistant starch (RS) and ordinary starch was studied by NMR.Results showed that both of resistant starch and ordinary starch could improve the WHC of yoghourt.When the content of RS was 4%, the WHC of yoghourt was the best.The regulation of moisture state would help the beneficial micro-organisms growth in yoghourt because of the effect of RS on WHC.
    • FullText(HTML)
  • loading
    • References (12)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return