Hydrothermal treatment of water yam starch in a non-granular state: slowly digestible starch content and structural characteristics.


UNLABELLED Gelatinized water yam starch was subjected to hydrothermal treatment (25, 30, and 35% moisture content for 1, 8, 16, and 24 h at 100 °C) and characterized by X-ray diffractometry, solid-state ¹³C cross-polarization and magic-angle spinning nuclear magnetic resonance, differential scanning calorimetry, and digestibility analysis. The slowly… (More)
DOI: 10.1111/j.1750-3841.2012.02703.x