Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch

Article ID	Journal	Published Year	Pages	File Type
10540652	Food Chemistry	2012	8 Pages	PDF

Abstract

âº Black and Pinto bean starches were physically and chemically modified. âº Acetylation and annealing influence the digestibility and physicochemical properties. âº Ozonation had the lowest effect on digestibility and physicochemical properties. âº All modified starches had increased levels of resistant starch.

Keywords

SDS ΔHg ΔHR EGI RVU RDS CPV Gelatinization enthalpy Annealing Acetylation Oxidation Onset temperature Peak temperature Hydrolysis index Estimated glycemic index Digestibility Modified starch slowly digestible starch rapidly digestible starch HPV cold paste viscosity Hot paste viscosity