Effect of High Temperature Treatments of Aqueous Phase on Structure and Properties of Starch

Abstract:

As one of the main food components, starch plays a very important role in human diet. Steaming, boiling and extrusion are three aqueous phase and high temperature treatments commonly used in the processing of starch-based food, significantly affecting the granule morphology, molecular structure, crystal type, gelatinization, retrogradation and digestion of starch. In this work, the effects of aqueous phase and high temperature treatments (steaming, boiling and extrusion) on the structure and properties of starch were reviewed in order to provide theoretical basis for the quality improvement of starchy food.