Resistant starch content, pasting properties, and structure of modified taro (Colocasia esculenta L. Schott) starch granule by steam cooking

Effect of steam cooking (SC) on resistant starch (RS) content, pasting properties, and structure of modified taro starch granule was studied. Modified starch was prepared by two cycles of autoclaving followed by cooling at 4, and -20°C. The RS content was significantly higher (p < 0.05) after SC treatment as compared with native taro starch. All modified starches tend to be more stable to SC and heat- and shear-resistant of pasting characteristic which was confirmed by RVA viscograme. Moreover, the structure of modified taro starch granules showed remarkable different as compared to native as shown by the irregular and fracture of the structure.