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Studies on effects of modified potato starch on characteristics of compound sausage with tomato

LI Tie-zhe

Abstract

Compared with the starch,modified starch has many advantages.Modified potato starch instead of starch was applied to the compound sausage with tomato,and the sensory evaluation showed that the indexes of the compound sausage added the modified starch were better than the starch,particularly the acetic anhydride modified starch.

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Available abstract

Key concepts: Starch, Food science, Potato starch, Modified starch, Acetic anhydride, Chemistry, Organic chemistry, Catalysis