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Showing 1 to 2 of 2 for “"Heat-moisture treatment"”.
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Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content
… flour (28.9% amylose content) with different moisture contents (0%, 12.5%, 20%, and 30%) were treated at different temperatures (100, 120, and 140 [degrees]C) for different times (1, 2, and 4 h). Samples after heat treatments were tested for starch digestibility, protein digestibility, …
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Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch
Heat-moisture treatment (HMT) is a physical modification that alters the physicochemical properties of starch without changing its molecular structure. The objective of the study was to investigate the influence of HMT on the functional, colour and thermal properties of bambara groundnut (BG) …