Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch

Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch

In this study, resistant starch (RS), type 3, was prepared by debranching, steam cooking and storage of cassava native starch obtained from two Nigeria varieties (TMS 30572 and 98/0581). The native starch samples were debranched with isoamylase enzyme, steam cooked both at atmospheric and high press...

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Bibliographic Details
Main Authors: V.F. Abioye, I.A. Adeyemi, B.A. Akinwande, P. Kulakow, B. Maziya-Dixon
Format: Article
Language:English
Published: Taylor & Francis Group 2017-01-01
Series:Cogent Food & Agriculture
Subjects:
cassava starch
steam cooking
debranching
isoamylase
resistant starch
high pressure
atmospheric pressure
Online Access:http://dx.doi.org/10.1080/23311932.2017.1296401

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