Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch

Food Chemistry

Volumn 155, Issue , 2014, Pages 38-44

  Reddy, Chagam Koteswara ^a   Haripriya, Sundaramoorthy ^a   Noor Mohamed, A ^a   Suriya, M ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Elephant foot yam starch; Enzymatic hydrolysis; Physico chemical properties; Pullulanase; Resistant starch

Indexed keywords

ENZYMATIC HYDROLYSIS;

FUNCTIONAL PROPERTIES; GELATINIZED STARCH; PHYSICOCHEMICAL PROPERTY; PULLULANASE; RESISTANT STARCH; WATER ABSORPTION CAPACITY; WATER SOLUBILITY INDEX; YAM STARCH;

STARCH;

AMYLOSE; ELEPHANT FOOT YAM STARCH; PULLULANASE; RESISTANT STARCH III; STARCH; UNCLASSIFIED DRUG; WATER;

AMORPHOPHALLUS; AMORPHOPHALLUS PAEONIFOLIUS; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CRYSTALLIZATION; DRY WEIGHT; FOOD INDUSTRY; FOOD PROCESSING; FREEZING; GELATINIZATION; HYDROLYSIS; MOISTURE; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; WATER ABSORPTION; X RAY DIFFRACTION;

ELEPHANT FOOT YAM STARCH; ENZYMATIC HYDROLYSIS; PHYSICO-CHEMICAL PROPERTIES; PULLULANASE; RESISTANT STARCH;

AMORPHOPHALLUS; HOT TEMPERATURE; PLANT EXTRACTS; PLANT TUBERS; SOLUBILITY; STARCH; VISCOSITY; X-RAY DIFFRACTION;

EID: 84893598426     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.023     Document Type: Article

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