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Full-Text Articles in Food Chemistry
Development Of Pudding And Gravy With Rice Starch, Stearic Acid And Lysine, Andrea Suazo Rosales
Development Of Pudding And Gravy With Rice Starch, Stearic Acid And Lysine, Andrea Suazo Rosales
LSU Master's Theses
Starch is a common ingredient used in the food industry for many products. This study was focused on developing products (gravy and pudding) with a clean label starch. The clean label starch was prepared with rice starch, 1% stearic acid, and 6% lysine, which was gelatinized, freeze-dried, and grinded. Both products were made with three different starch types: rice starch, commercial modified starch, and clean label starch. These starches were analyzed with DSC, SEM, Megazyme Amylose/Amylopectin kit, and RVA. With the results from the RVA, SEM, and DCS it is inferred that the freeze-drying process has altered the structure of …