Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study.

Foods · 2023 · PMC9858123 · PMID 36673427

Europe PMC DOI

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an increasing trendno p-value reported

As treatment time and cycling increased, the thermodynamic parameters (T o , T p , T c ) of potato starch showed an increasing trend.

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an overall trendno p-value reported

Compared with native starch, RDH and CDH treatments increased the crystallinity of starch in an overall trend, leading to a better microcrystalline structure and a more orderly rearrangement of starch molecules [ 30 ].

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a decreasing trendno p-value reported

studied the DHT of chestnut, waxy corn and sweet potato starch, PV, TV, and FV also showed a decreasing trend.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.