Effect of dual modification on crystalline formation of resistant starch from cassava

• Published in: Journal of food measurement & characterization Vol. 14; no. 6; pp. 3520 - 3528
• Main Authors: Adhiyamaan, P. S., Parimalavalli, R.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2020; Springer Nature B.V
• Subjects: Amylose; Autoclaving; Cassava; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citric acid; Cooling; Crystal structure; Crystallinity; Cycle ratio; Digestibility; Engineering; Food Science; Fourier transforms; Granular materials; Heat treatment; Infrared radiation; Moisture; Original Paper; Photomicrographs; Scanning electron microscopy; Starch; Starches; Structure-function relationships; Water absorption; X-ray diffraction; Dual modification; Resistant starch; Crystalline formation; Starch

Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (star...