STUDIES ON MODIFIED STARCH AND ITS PRODUCTS
HESHAM YASSIN MOHAMED EL-GAMIL;
Abstract
The obtained resu lts of this investigati on could be summarized in the following points :-
A- Chemical characteristics of isolated starches :-
1- The moisture content of nat ive starch ranged from 1 2.20 %
(corn starch ) to 15.72 % ( potato starch ) .
2- Corn starch had a higher levels of protein ( 0.17 % ) and ash (0.2 %) compared with mung bean ( 0.02) and potato( 0.03 ) starches.
3 - Carbohydrates were represen ted the major component in the starch. It ranged from 99.6 % (in corn sta rch) to 99.90 %( in potato starch ) .
A- Chemical characteristics of isolated starches :-
1- The moisture content of nat ive starch ranged from 1 2.20 %
(corn starch ) to 15.72 % ( potato starch ) .
2- Corn starch had a higher levels of protein ( 0.17 % ) and ash (0.2 %) compared with mung bean ( 0.02) and potato( 0.03 ) starches.
3 - Carbohydrates were represen ted the major component in the starch. It ranged from 99.6 % (in corn sta rch) to 99.90 %( in potato starch ) .
Other data
| Title | STUDIES ON MODIFIED STARCH AND ITS PRODUCTS | Other Titles | دراسات على النشا المحور ومنتجاته | Authors | HESHAM YASSIN MOHAMED EL-GAMIL | Issue Date | 2002 |
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