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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Detalles Bibliográficos

Autores principales:	V.F. Abioye, I.A. Adeyemi, B.A. Akinwande, P. Kulakow, B. Maziya-Dixon
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Taylor & Francis Group 2017-01-01
Colección:	Cogent Food & Agriculture
Materias:	cassava starch steam cooking debranching isoamylase resistant starch high pressure atmospheric pressure
Acceso en línea:	http://dx.doi.org/10.1080/23311932.2017.1296401
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