Abstract
The aim of this study was to evaluate the structural changes of Canavalia ensiformis starch, which was gelatinized in limited and excess water model systems and modified by dry heat, extrusion-cooking and pregelatinization, as well as to relate the changes caused by extrusion cooking and pregelatinization with some functional properties of this starch. The microscopical observation performed in the model systems showed granular swelling, solubility and lixiviation of intragranular material, while dry heat did not affect the starch microstructure. The extrusion-cooking partially changed the starch mor phology, with some granules affected, while others remained intact; the pregelatinization totally al tered the granular structure and the starch granules showed a coarse and flaky appearance. These changes could be associated with the functional properties of canavalia starch, although the most evident variations were produced by the pregelatinization process.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
