Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches
Pearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches were decreased after HMT. The results showed lower pasting v...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2020-12-01
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Series: | Carbohydrate Polymer Technologies and Applications |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893920300025 |