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5 days ago · Potato starch exhibited a significantly larger particle size compared to wheat starch. Prior research [34] has indicated that water absorption generally decreases as the average starch particle size increases. However, owing to the presence of phosphate groups, potato starch retains more moisture at room temperature.
2 days ago · Potato starch is a versatile ingredient derived from potatoes, which are rich in carbohydrates. It is widely used in the food industry as a thickening agent, stabilizer, and binder in various products such as soups, sauces, gravies, and baked goods. Potato starch is also used in the textile, paper, and adhesive industries due to its unique ...
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3 days ago · Alcohol, a historically popular diluent, is now rarely used. Topical products like creams and lotions use fillers like mineral oil, petrolatum, lanolin and various waxes. Lactose is a common filler and sweetener (see below) in many prescription and non-prescription drugs. While intolerance is possible, the small amounts in most drugs makes the ...
10 hours ago · Why do many people overeat chips, cereals, cakes, puddings and other ultraprocessed foods despite knowing those foods may not be healthy?
4 days ago · Mitsutoshi Nakajima. Abstract. To implement the technology for producing potato powder, significant investment is required. This study evaluated the techno-economic feasibility of the dried potato powder production process, based on a scenario developed in a starch plant process in Japan.
1 day ago · In order to investigate the effects of different drying methods on the properties of porous starch. The present study used four drying methods, namely hot air drying (HD), spray drying (SPD), vacuum freeze drying (FD) and supercritical carbon dioxide drying (SCD) to prepare maize and kudzu porous starch. Findings indicated that the physicochemical properties (e.g., morphology, crystallinity ...
1 day ago · In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal ...
