Journal
FOOD CHEMISTRY
Volume 121, Issue 2, Pages 358-365Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.12.036
Keywords
Crystallinity; Heat-moisture treatment; Microscopy; Rice starch; alpha-Amylase
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The effect of heat-moisture treatment (HMT) on the properties of rice starches with high-, medium- and low-amylose content was investigated. The starches were adjusted to 15%, 20% and 25% moisture levels, and heated at 110 degrees C for 1 h. The swelling power, solubility, pasting properties, morphology, enzymatic susceptibility and X-ray crystallinity of the starches were evaluated. HMT reduced the swelling power and solubility of the starches. The strongest effect of HMT occurred on the high-amylose starch; the pasting temperature was increased and the peak viscosity, breakdown, final viscosity and the setback were reduced. HMT increased the starch's susceptibility to alpha-amylase and promoted a reduction in the starch relative crystallinity. (C) 2009 Elsevier Ltd. All rights reserved.
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