Abstract
In order to improve the stability of maize beverage, modified starch is added as the stabilizer. Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment. Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch, 0.8% cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch, and lowered centrifugal sedimentation. The order of the impact of these three modified starches from high to low is: hydroxypropyl composite modified starch, hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.
Publication Date
2-28-2015
First Page
208
Last Page
211
DOI
10.13652/j.issn.1003-5788.2015.01.048
Recommended Citation
Shaohua, LI; Jiaoyan, LONG; Na, SIJun; Hui, WUGuang; and Yuanjun, GAO
(2015)
"Effect of modified starch on stability of maize beverage,"
Food and Machinery: Vol. 31:
Iss.
1, Article 48.
DOI: 10.13652/j.issn.1003-5788.2015.01.048
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/48
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