Effect of heat treatment on the physico-chemical properties of starch from different botanical sources

• Main Authors: Mohd Adzahan, Noranizan, Mat Hashim, Dzulkifly, Abdul Rahman, Russly
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/14256/1/14256.pdf; http://psasir.upm.edu.my/id/eprint/14256/; http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%2814%29%20IFRJ-2010-127-135%20Nora%20malaysia.pdf

Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100°C, 110°C, and 120°C and for 2 hours at 120°C. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials lea...