Native starches from various plant origins have limitations in their physicochemical
properties. These properties influence the qualities of formulated food products, especially in …

The first-order kinetic and the Peleg models were respectively expanded to yield three-term
exponential and non-exponential models for triphasic starch digestograms. Ten typical …

Starch isolated from elephant foot yam (Amorphophallus paeoniifolius) was modified by heat
moisture treatment (HMT) using various heating sources viz. hot air oven (HAO), autoclave …

The development of the extraction process for improving the starch yield from
unconventional plants is emerging as a topic of interest. In this respect, the present work …

Cooked white rice (CWR) is one of the most common components of the human diet for a
variety of reasons. Diabetes mellitus, a metabolic disorder, is exacerbated by CWR …

To increase its resistant content, native pinhão starch was modified using a microwave (300
W, 90 s) and subsequently cooled at 4° C for 4, 8, 16, 24, and 72 h. The results …

In order to investigate the physicochemical and structural properties and the in vitro
digestibility, starch extracted from pinhão was submitted to modification by thermal treatment …

Native elephant foot yam starch (EFYS) is highly digestible, and it is not recommendable for
consumption by diabetic and obese people. To address this problem, the current study …

Nutritional composition, mineral content, functional, and antioxidant properties of elephant
foot yam (EFY) flour was studied with the effect of the recent food technological approaches …

Consumption of highly digestible native starch is considered to be detrimental for diabetes
and obese patients. To address this issue, starch extracted from elephant foot yam was …