Changes of digestible starch composition and improvements of prebiotic properties in modified taro starch by heat treatment
This study investigated the composition of digestible starch and prebiotic properties of taro starch due to different heating treatments. The taro starch has been treated by annealing (24 hrs, 50 °C), heat moisture treatment (moisture 25%, 3 hrs, 110 °C), and autoclaving (15 min, 121 °C) with cool...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2021-08-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://rdo.psu.ac.th/sjstweb/journal/43-4/7.pdf |