Effects of different types of starches on heat penetration and physicochemical characteristics in alfredo sauce
Paulina Simoneth Jimenez,
Sneh Punia Bangar,
William Scott Whiteside
Abstract:Corn starch is frequently used as a thickening agent in food products because of its stability under thermal processing conditions. However, with fluctuating raw material costs due to weather conditions, disruptions in supply chains, and geopolitical challenges, there is an increasing need to explore alternative sources of starch. This study examines the effect of retort processing on the heat penetration and physicochemical aspects of modified corn, tapioca, and potato starches in Alfredo sauce. Modified corn… Show more
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