article Open Access
Assessment of physicochemical properties of popular brands of corn starch for custard preparation
International Journal of Chemical Studies · 2020 · Vol. 8(4) · pp. 3631–3637
Shobhit✉(Guru Jambheshwar University of Science and Technology)Ritu Sindhu(Chaudhary Charan Singh Haryana Agricultural University)BS Khatkar(Chaudhary Charan Singh Haryana Agricultural University)
Abstract
In the present study, corn starch of ‘Brand A’ (carbohydrate 96.8 g/100 g) and ‘Brand B’ (carbohydrate 88.0 g/100 g) were analyzed for their physico-chemical properties to investigate their effect on viscosity of custard prepared using both the brands. The ‘Brand A’ corn starch contained significantly (P
Food composition and propertiesStarchFood scienceCorn starchCarbohydrateChemistryCustard-appleOrganic chemistryHorticultureBiology
Citations
2
FWCI
0.00
field-weighted impact
References
31
Percentile
12%
vs. same field & year
Citations per year
References
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Carbohydrate Research · 1985 · 1,181 citations
Morphological, thermal and rheological properties of starches from different botanical sources
Food Chemistry · 2003 · 1,843 citations
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