| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10603586 | Carbohydrate Polymers | 2013 | 7 Pages |
Abstract
⺠The present study would be a boon to the functional food industry. ⺠An enzymatic method increases the amylose content followed by formation of resistant starch. ⺠Resistant starch was resistant to gelatinization decreasing digestibility. ⺠Thermal characteristics were also increased for functional foods applications.
Keywords
tPAΔHgWSIWACDSCPHIX-ray diffractometerPhysico-chemical propertiesOnset temperaturePeak temperaturewater solubility indexwater absorption capacitySwelling powerSEMScanning electron microscopyconclusion temperatureResistant starchEnzymatic hydrolysisXRDPullulanaseDifferential scanning calorimetryRelative crystallinity
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Chagam Koteswara Reddy, M. Suriya, Sundaramoorthy Haripriya,