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Starch liquefaction without significant increase in dextrose value was attempted. Potato, corn and pea high amylose starches were digested with thermostable alpha-amylase. Different reaction conditions (starch concentration, enzyme dosage, time reaction) were used in hydrolyses into DE < 10. Chemical and physical properties of obtained hydrolysates such as carbohydrate composition, iodine absorbance...
The evaluation of new pea varieties should include the technological suitability tests among which cookability and percentage of hard-to-cook (HTC) seeds, that highly affect cooking time, are of the greatest importance. Thus, the technological suitability of 32 pea cultivars and lines harvested in 1991-1992 was studied while determining the following parameters: size, sphericity, single seed weight,...
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