In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

The physicochemical and nutritional properties of heat‐moisture treated (HMT) maize starch and maize meal with stearic acid (SA) are studied. The addition of SA followed by HMT produces nongelling starch and maize meal porridge with reduced pasting viscosity. Heat‐moisture treatment significantly (P...

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Veröffentlicht in:	Starch - Stärke 2021-03, Vol.73 (3-4), p.n/a
Hauptverfasser:	Asare, Isaac Kwabena, Mapengo, Clarity Ropafadzo, Emmambux, Mohammad Naushad
Format:	Artikel
Sprache:	eng
Schlagworte:	Addition polymerization Amylose amylose–lipid complexes Corn crystallinity differential scanning calorimetry Glycemic index Heat Heat treatment Lipids Moisture resistance pasting Physicochemical properties Polymers Starch Stearic acid Synergistic effect
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