Abstract: A calorimetric (DSC) method for the analysis of starches and food-related compounds, based on the determination of onset and peak temperature (T-o, T-p) and the apparent enthalpy change (Delta H) of the starch gelatinization process is described. To set up the best experimental conditions to apply, the parameters that could affect the calorimetric response, such as temperature range of thermal analysis, water/starch ratio in the mixture, heating rate, size and weight of sample, time-temperature condition, were investigated. The method was applied to characterise starches, semolina and alimentary pasta.
Thermal analysis of food carbohydrates by determination of starch gelatinization phenomena / R., Acquistucci; Bucci, Remo; Magri', Andrea; Magri', Antonio. - In: FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY. - ISSN 0937-0633. - STAMPA. - 357:1(1997), pp. 97-100. [10.1007/s002160050119]
Thermal analysis of food carbohydrates by determination of starch gelatinization phenomena
BUCCI, Remo;MAGRI', Andrea;MAGRI', Antonio
1997
Abstract
Abstract: A calorimetric (DSC) method for the analysis of starches and food-related compounds, based on the determination of onset and peak temperature (T-o, T-p) and the apparent enthalpy change (Delta H) of the starch gelatinization process is described. To set up the best experimental conditions to apply, the parameters that could affect the calorimetric response, such as temperature range of thermal analysis, water/starch ratio in the mixture, heating rate, size and weight of sample, time-temperature condition, were investigated. The method was applied to characterise starches, semolina and alimentary pasta.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
