High-amylose starch as a new ingredient to balance nutrition and texture of food
Release time:
2023-06-06
Starch can provide food (such as cake) with a good texture. However, starch also causes the postprandial glycaemic response, which leads to Type-2 diabetes and cardiovascular diseases. In this study, we developed high-amylose starch as a new ingredient.
In this paper, the molecular structure of HAMS was studied and a novel formulation of functional cake production with HAMF was developed. HAMS displayed low short amylopectin chains, small molecular size, and high long amylopectin chains and amylose chains. The molecular structure is highly related to the physical properties of HAMS and the quality of HAMFCs, since the relations between the molecular structure and some properties such as physicochemical, texture, digestion and crystal properties of starch have been found by previous studies.
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