Giraldo Toro A., Gibert O., Briffaz A., Ricci J., Dufour D., Tran T., Bohuon P.
2016
Over the 65¿100 °C range and at a water content of 1.6 kg kg?1 db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (?) and in vitro digestibility. Below 76 °C and at 100 °C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85 °C ...
Traitement et conservation des produits alimentaires
2016
Over the 65¿100 °C range and at a water content of 1.6 kg kg?1 db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (?) and in vitro digestibility. Below 76 °C and at 100 °C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85 °C ...
Traitement et conservation des produits alimentaires