Abstract
The structure and textural properties of various starch gels were investigated with the use of the Scanning Electron Microscope (SEM) and Instron universal testing machine.
It leas found that cowpea and mungbean starch gel were homogeneous ...
Abstract
The structure and textural properties of various starch gels were investigated with the use of the Scanning Electron Microscope (SEM) and Instron universal testing machine.
It leas found that cowpea and mungbean starch gel were homogeneous and porous that they were trapped in water among gel network.
As the result of texture examination, (evaluated on the Instron universal testing machine) it was found out that mungbean and cowpea starch eels showed significantly high degree of hardness (4.73, 3.80), while patato, sweet potato and kidneybean starch gels showed the low degree of hardness(1.63, 1.43 and 1.27) respectively.
Potato, sweet potato gels had fibrous structure and they showed low degree of hardness in Instron universal testing machine.