Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …

The present study was aimed to modify sorghum grain by infrared thermal treatment (IRTT)
under various moisture regimes and to obtain a modified corneous endosperm (CE) fraction …

Enzymatic modification can directly affect the structure and properties of starch, but generally
causes high energy consumption in drying process. Improved extrusion cooking technology …

Native potato starch was suspended in distilled water at starch: water ratio of 1: 3 (w/v). The
starch-water suspensions were then subjected to repeated annealing treatments (RANN) at …

Sorghum is a cereal from which starch is not commonly isolated; however, its functional
characteristics are similar to other cereal starches such as maize. Red sorghum kernels …

In this paper, sorghum grains were pretreated by roasting (RT), microwave (MW), stir-frying
(SF) and heat-moisture treatment (HMT). The effects of pretreated sorghum grains on in vitro …

Ultra‐sonication has been growingly utilized in starch modification as a green and non‐
thermal technology. In this research, the effect of ultrasonic, stirring, and lactic acid …

Native corn starch has a lack of characteristics such as low thermal stability, low resistance
to shear force, and a high tendency to retrograde. To address this problem, it needs to be …

Adding lentil flours as an affordable and sustainable plant-based ingredient in food
formulation plays vital role in promoting human health and reducing the environmental …

Mung bean starch was subjected to continuous and repeated dry heat treatments at 130° C
for 3–18 hr. Changes in structural, physicochemical, and digestive properties of mung bean …