Starch plays an important role in human nutrition. However, in its native form, its uses are
limited due to factors such as high viscosity, low solubility, thermal decomposition, and a …

Banana is a tropical fruit crop that is consumed at large, not only because of the quantity
produced but also because it serves the calorific needs of millions of people. Banana is a …

The present study focused on the effect of microwave treatment (300 W for 1, 3 and 5 min)
on the physicochemical, morphological, structural and rheological properties of potato …

Starch is an edible polymer derived from plant basis. It is commonly used in food industry as
it offers good stabilising effect. Moreover, starch can be easily modified either physically or …

BACKGROUND Litchi seeds, because of their high starch content, have the potential to
serve as a valuable non‐conventional source of starch with various applications. This study …

Starches extracted from acha (Digitaria exilis) and iburu (Digitalia iburua) were subjected to
heat moisture treatment and citric acid modification. Successful applications of the …

Starches extracted from banana (Honduras variety) and plantain (Agbagba variety) were
modified by pre-gelatinization, oxidation and acetylation. Native and modified starches were …

In this research, for the first time, dual retrogradation-annealing modification was applied to
three rice starches with 22.7%, 9.8% and 0.3% apparent amylose content (AAC). Amylose …

The effect of sodium trimetaphosphate (STMP, 1%–3%), STMP+ dry heat (STMP‐DH, at
180° C for 60 min), and octenyl succinic anhydride (OSA, 3%) on functional, structural …

This study investigated the influence of native or hydrothermally modified banana starch on
structural, rheological and in-vitro digestibility properties of corn starch custard pastes …