POROSITY OF STARCH GRANULES OF DIFFERENT ORIGIN.
 
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Pol. J. Food Nutr. Sci. 2002;52(2):29–34
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ABSTRACT:
The helium, apparent, and bulk densities were determined for ten types of starch. On the basis of the results obtained, the porosity and volume of opened pores in starch granules and starch beds were calculated. The highest values for porosity and total volume of opened pores were characteristic of oat and tapioca starches, whereas triticale, rye and potato starches had these values the lowest. In the case of wheat and potato starches, the porosity of the closed type was shown.