The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources
Alexandra Obenewaa Kwakye,
Kazuhiro Fukada,
Toya Ishii
et al.
Abstract:D‐allulose (Alu), a rare sugar, has proven to be a low‐caloric sugar with potential health benefits. Previous studies have reported that compared with sucrose (Suc), Alu suppresses an increase in gelatinization temperature and retards retrogradation in glutinous rice starch. This study investigates the effect of Alu on gelatinization, water activity, and recrystallization behavior of various starch sources (potato, wheat, tapioca, corn, normal rice, and glutinous rice). MicroDSC results show that compared with… Show more
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