Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

Carbohydrate Polymers

Volumn 75, Issue 3, 2009, Pages 436-447

  Chung, Hyun Jung ^a   Liu, Qiang ^a   Hoover, Ratnajothi ^b  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Annealing; Expected glycemic index; Heat moisture treatment; Resistant starch; Slowly digestible starch

Indexed keywords

ANNEALING; BIOMECHANICS; DIFFUSERS (OPTICAL); FOURIER TRANSFORMS; GELATION; LEACHING; MOISTURE; RAPID SOLIDIFICATION; RESPIRATORY MECHANICS; STARCH;

ABSORBANCE RATIOS; AMYLOPECTIN STRUCTURES; AMYLOSE LEACHING; BEFORE AND AFTER; EXPECTED GLYCEMIC INDEX; FOURIER TRANSFORM INFRARED; GELATINIZATION TEMPERATURES; GELATINIZED STARCHES; GLYCEMIC INDICES; GRANULAR STARCHES; MOISTURE TREATMENTS; RESISTANT STARCH; RESISTANT STARCHES; SIGNIFICANT IMPACTS; SLOWLY DIGESTIBLE STARCH; SLOWLY DIGESTIBLE STARCHES; SWELLING FACTORS;

BACKPROPAGATION;

LENS CULINARIS; PISUM SATIVUM; ZEA MAYS;

EID: 57349193501     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.08.006     Document Type: Article

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