Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 500-507

  Juansang, Juraluck ^a   Puttanlek, Chureerat ^b   Rungsardthong, Vilai ^c   Puncha Arnon, Santhanee ^a   Uttapap, Dudsadee ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b SILPAKORN UNIVERSITY   (Thailand)

^c KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

Author keywords

Canna starch; Gelatinisation; Heat moisture treatment; Modified starch; Octenyl succinylation; Resistant starch; Slowly digestible starch

Indexed keywords

CANNA STARCH; GELATINISATION; HEAT-MOISTURE TREATMENT; MODIFIED STARCHES; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; SUCCINYLATION;

CHEMICAL MODIFICATION; CROSSLINKING; GELATION; MOISTURE;

STARCH;

RESISTANT CANNA STARCH; SLOWLY DIGESTIBLE CANNA STARCH; STARCH; UNCLASSIFIED DRUG;

ACETYLATION; ARTICLE; CHEMICAL MODIFICATION; CONTROLLED STUDY; CROSS LINKING; GELATINIZATION; HEAT MOISTURE TREATMENT; HEAT TREATMENT; HYDROPHILICITY; HYDROPHOBICITY; HYDROXYPROPYLATION; MOISTURE; MOLECULAR SIZE; NONHUMAN; OCTENYL SUCCINYLATION; REACTION TIME; RHIZOME;

EID: 80054937453     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.013     Document Type: Article

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