Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and
tubers in the form of semi-crystalline granules with unique properties for each plant. Though …

Starch is composed of amylose and amylopectin and deposited as granules of different
sizes and shapes with semi-crystalline and amorphous concentric layers that show the …

Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

Starch continues to be an important renewable biopolymer in both the food and non‐food
industries. Its properties, which vary depending on the plant source, stem directly from its …

Gluten-free noodles, eg potato starch noodles, are getting popular due to the increasing
population with gluten sensitivity and celiac disease. However, due to the lack of gluten …

Heat-moisture treatment (HMT) and annealing (ANN) are physical modifications that change
the physicochemical properties of starch without destroying its granular structure. These …

In the present study, the effects of repeated heat-moisture treatments (RHMT) on the in vitro
digestibility, physicochemical and structural properties of sweet potato starch were …

Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT)
at 25% moisture content and 110° C for 4 h. The effects of HMT on physicochemical and …

Because, in general, native starches do not have properties that make them ideally suited for
applications in food products, most starch is modified by dervatization to improve its …

Starch-rich raw materials are widely used in the food industry. Their functionality and end-
use applications are markedly influenced by starch characteristics. Starches with varying …