Application of Modified Cassava Starch as a Fat Substitute in Cracker Production

<div>Pasting profiles (viscosity curves) of the investigated native and modified cassava starches: oxidation treatment (OXI), pregelatinization treatment (PREGEL), enzymatic alpha amylase treatment (<i>α</i>-AMI), beta amylase treatment (<i>β</i>-AMI), amyloglucosidase treatment (AMG), and pullulanase treatment (PUL).</div>

Journal of Food Processing and Preservation

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Figure 1

Figure 1: Application of Modified Cassava Starch as a Fat Substitute in Cracker Production 