Abstract
Pea, lentil and navy bean starches were annealed at 50 °C (70% moisture) for 24 h and heat-moisture treated at 120 °C (30% moisture) for 24 h. These starches were also modified by a combination of annealing (ANN) and heat-moisture treatment (HMT). The impact of single and dual modifications (ANN–HMT and HMT–ANN) on the crystalline structure, thermal properties, and the amounts of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were investigated. Birefringence remained unchanged on ANN but decreased on HMT. Granular swelling and amylose leaching decreased on ANN and HMT. Relative crystallinity, gelatinization enthalpy, and short-range order on the granule surface increased on ANN but decreased on HMT. Gelatinization transition temperatures increased on ANN and HMT. Gelatinization temperature range decreased and increased on ANN and HMT, respectively. ANN and HMT increased SDS and decreased RS levels in all starches. However, RDS levels increased on ANN and HMT in pea and lentil starches but decreased in navy bean starch. In gelatinized starches, ANN and HMT decreased RDS level and increased SDS and RS levels. Changes to crystalline structure, thermal properties and amounts of RDS, SDS, and RS were modified further on ANN–HMT and HMT–ANN.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: 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.