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- W3126014967 abstract "Mung bean starch was subjected to continuous and repeated dry heat treatments at 130°C for 3–18 hr. Changes in structural, physicochemical, and digestive properties of mung bean starch during treatment were investigated. The starch retained a C-type crystalline structure after continuous and repeated dry heat treatments. The dry heat treatments decreased the molecular weight, amylose content, swelling power, and viscosity of mung bean starch depending on treatment duration/cycles. Greater solubility and enthalpy values were found for the dry heated starch than those of the native ones. Additionally, the content of slowly digestible and resistant starch slightly increased during the early time/cycles of treatment. Furthermore, the dry-heated mung bean starch showed a lower glycemic index than that of the native ones. And the continuous dry heat-treated starch had the strongest changes in amylose content, solubility, swelling power, and pasting parameters compared to the repeated ones. Practical applications Starch is an important ingredient in the food industry, and it is widely utilized as an additive in many food products such as pastas, soups, sauces, confectioneries, and bakeries. However, due to the instability of native starch under heating and acidic environment, unsatisfactory starch products are obtained, which limits the practical application of starch in the food field. Therefore, modification of native starch using physical, chemical, and biological methods is necessary to promote their application in the food industry. The results obtained in this study suggest that dry heat treatment can be successfully applied for producing modified mung bean starch with good water solubility, higher thermal stability, and low glycemic index to promote its application in the food industry. Additionally, dry heat treatment is a safe starch modification method because it is chemical-free." @default.
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- W3126014967 date "2021-01-28" @default.
- W3126014967 modified "2023-10-17" @default.
- W3126014967 title "Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch" @default.
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- W3126014967 doi "https://doi.org/10.1111/jfpp.15281" @default.
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