Department of Catering and tourism, University of food technologies, 26 Maritsa blvd., 4000, Plovdiv, Bulgaria.
World Journal of Advanced Research and Reviews, 2019, 04(01), 037-043
Article DOI: 10.30574/wjarr.2019.4.1.0087
DOI url: https://doi.org/10.30574/wjarr.2019.4.1.0087
Received on 10 November 2019; revised on 17 November 2019; accepted on 21 November 2019
Light microscopy was used to study the native and heat-induced changes of corn, potato, and wheat starch suspensions. The starch dispersions were subjected to water bath treatment at 70 ºC for 12 min, 80 ºC for 12 min, 90 ºC for 12 min, and 100 ºC for 6 minutes. Significant structural changes were observed between 90 ºC and 100 ºC, and potato starch was identified as the most resistant to heat-induced changes. The granule structure broke down resulting in amylose dispersion
Amylose; Amylopectin; Heating; Gelatinization; Starch; Swelling
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Popova Aneta Tincheva. Heat-induced changes of corn, potato, and wheat starches. World Journal of Advanced Research and Reviews, 2019, 04(01), 037-043. Article DOI: https://doi.org/10.30574/wjarr.2019.4.1.0087
Copyright © 2019 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0