Abstract
SummaryPhysico‐chemical, retrogradation, rheological properties and in vitro digestibility of lysine incorporated kithul starch modified by annealing, heat moisture treatment and its combinations were studied. LS‐AHMT (annealed‐heat moisture treated lysine incorporated kithul starch) exhibited lowest amylose leaching. LS‐AHMT showed significantly (P ≤ 0.05) higher relative crystallinity. LS‐ANS (annealed lysine incorporated kithul starch), LS‐HMT (heat moisture treated lysine incorporated kithul starch) and LS‐AHMT formed more weak gel by the effect of annealing, heat moisture treatment and its combination. LS‐AHMT showed lowest pasting viscosities, G′ and G″ values among the modified kithul starch, which indicates its lower retrogradation properties. In vitro digestibility of kithul starch decreased after modifications and LS‐ANS, LS‐HMT and LS‐AHMT showed significantly higher resistant starch content. The current study showed that annealing, heat moisture treatment and its combination on NS‐LS (lysine incorporated kithul starch) effectively modified kithul starch properties.
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