Abstract
AbstractNative corn starch is subjected to dual heat moisture (30 g per 100 g d.b.)/lactic acid (10 g per 100 g d.b.) treatment (HMLAx) at different temperatures (x = 90, 110, 130, and 150 °C), and is compared with heat moisture (HMx) treatment alone. Neither HMLAx nor HMx change the crystallinity type (A‐type) of the corn starch, but the relative crystallinity is lowered by 60–80%. Both treatments reduce the gelatinization enthalpy, but it is higher for HMLAx (≈70%), and induces reductions in rapidly digestible starch (up to ≈70%) and increases in slowly digestible starch (up to ≈35%) and resistant starch (RS) fractions. The variations are temperature dependent. A principal component analysis is carried out (9 formulations, 17 variables), showing that heat moisture and lactic acid act independently (p < 55%) in the modification of starch, giving rise to different physicochemical (solubility, viscoelasticity, relative crystallinity), thermal, and in vitro digestibility properties.
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