The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables

The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables

Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana (Musa paradisiaca L.) starch...

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Bibliographic Details
Main Authors: Maria José Missão Cordeiro, Cristiane Martins Veloso, Leandro Soares Santos, Renata Cristina Ferreira Bonomo, Márcio Caliari, Rafael da Costa Ilhéu Fontan
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Series:Food Technology and Biotechnology
Subjects:
Musa paradisiaca L.
physical changes
physicochemical properties
thermal properties
digestibility
Online Access:https://hrcak.srce.hr/file/314222

Internet

https://hrcak.srce.hr/file/314222

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