Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of microwave heat-moisture treatment on resistant starch content and properties of potato starches[J]. Science and Technology of Food Industry, 2013, (14): 156-159. DOI: 10.13386/j.issn1002-0306.2013.14.055
Citation: Effect of microwave heat-moisture treatment on resistant starch content and properties of potato starches[J]. Science and Technology of Food Industry, 2013, (14): 156-159. DOI: 10.13386/j.issn1002-0306.2013.14.055
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Effect of microwave heat-moisture treatment on resistant starch content and properties of potato starches

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    • Abstract
  • Under heat-moisture treatment condition, potato starches were treated with different microwave radiation.The properties of the native and the treated starches were then studied by using SEM and brabender viscoamylograph.The results showed that the surfaces of the potato starches treated by microwave radiation became porous with concavity;the contents of resistant starch and amylase, pasting temperature, pasting stability and retro gradation increased;while the swelling power, solubility and viscosity decreased.
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