Thermal properties of different types of starch: A review

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

“…The characteristics of the three parameters from each study are not necessarily the same, even though the modified method used is the same. However, in general, ANN and HMT have similar thermal properties in the form of increasing gelatinization temperature [2,14,68,109,110]. The increase in gelatinization temperature occurs because the bonds and interactions in the starch granules are getting stronger, making the starch conformation more stable (increased heat stability).…”

Effects of continuous and repeated dry heat treatment on the technological properties of green banana (Musa paradisiaca) starch

“…Starch is one of the most abundant polysaccharides in nature, with various applications in the food industry and other sectors. This biopolymer consists of two main chemical structures: amylose and amylopectin (Yashini et al, 2022). They can be classified according to their nutritional aspects after ingestion and digestibility: rapidly digestible starch (RDS), which causes a rapid increase in blood glucose and insulin levels; slowly digestible starch (SDS), which releases glucose into the bloodstream slowly and continuously, resulting in a low glycemic response; and resistant starch (RS), which is not digested and can be fermented by the microflora in the large intestine, then acting as a functional fiber (Maior et al, 2021;Yashini et al, 2022).…”

“…RS plays an important role in health by preventing cardiovascular diseases, diabetes, obesity, and dyslipidemia and possessing functional properties. It is worth noting the potential for its use in healthier food options for consumers (Maior et al, 2021;Yashini et al, 2022). Despite its various industrial applications, native starch has some limitations due to its low flowability and tendency to retrograde, low paste transparency, and the requirement of high temperatures for gelatinization.…”

“…Despite its various industrial applications, native starch has some limitations due to its low flowability and tendency to retrograde, low paste transparency, and the requirement of high temperatures for gelatinization. To overcome these limitations and improve its functional properties, starch undergoes prior modification, which can be physical, chemical, enzymatic, genetic, or even a combination thereof (Almeida et al, 2022;Yashini et al, 2022).…”

Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties

“…However, the relationship between the structure of oat-resistant starch prepared by different methods and its digestion resistance was rarely studied [9] . The commonly used methods for preparing resistant starch include autoclaving-retrogradation cycle method, ultrasound method, enzymatic hydrolysis method, etc [10] . The autoclaving-retrogradation cycle method belongs to the physical method, which destroys the starch particle structure during the autothermal gelatinization process, rearranges its starch chain molecules, then promotes the formation of RS during the cooling regeneration process, and the product safety is high.…”