Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“The swelling power had the same behaviour: 2.6, 3.3,12.8 and 19.9 g of water/per gram of starch at 60, 70, 80 and 90 °C, respectively.”
baby lima bean starch → has → swelling power
“The average granule size (diameter 17.9 μm) was comparable to that of corn starch and of other legume starches.”
baby lima bean starch → has → granule size
“The molecular size (alkali number 3.22), was smaller than that of potato starch but similar to that of corn starch.”
baby lima bean starch → has → molecular size
“The gelatinization temperature was 80.16 °C (range 75—87 °C), which is similar to other legume starches but higher than that of corn starch.”
baby lima bean starch → has → gelatinization temperature
“The chemical composition of lima bean starch was: 10.16% moisture, 0.20% protein, 0.67% fiber, 0.14% ash, 0.54% fat, 98.43% starch and 0.013% phosphorus.”
baby lima bean starch → has → chemical composition