dr. Y. Yassaroh
Starch is the main source of carbohydrates for human. However, its rapid rate of digestibility can lead to a high blood glucose level. Modification of starch affects its functional properties and digestibility. We develop an alternative modification process of starch simply used heat at low moisture and a relative inexpensive food-grade ingredients. In this project, heat-moisture treatment (HMT) followed by inclusion complexation with other small hydrophobic guest molecules improved the functional properties and decreased the digestibility of starch. The lower digestibility is referred to the formation of slowly digestible and partly resistant starch. This technique is a promising way to formulate slower and less digestible food products and hence lower the risk of human health disorders, such as type II diabetes.
|Last modified:||25 June 2022 11.38 a.m.|