Physicochemical Characterization of In Situ Annealed Starch and Its Application in a Fermented Dairy Beverage
Luma Sarai de Oliveira,
Andres David Cordon Cardona,
Pedro Henrique Freitas Cardines
et al.
Abstract:In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by Lactobacillus casei 1e (L. casei). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen… Show more
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