FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17 ): 95-97.doi: 10.7506/spkx1002-6630-200917021

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Effect of Heat-moist Treatment on Formation of Slowly Digestible Starch

ZHAO Kai，DING Wen-ming，GU Guang-ye   

  1. Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2009-05-27 Online:2009-09-01 Published:2014-04-14
  • Contact: ZHAO Kai E-mail:zhaok@hrbcu.edu.cn
  • Supported by:

    黑龙江省“十一五”重大攻关项目(GA06B401-4)；黑龙江省教育厅科学技术研究项目(11511093)；
    哈尔滨市科技局青年基金项目(2004AFQXJ036)

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Abstract:

The effects of heat-moist treatment (HMT) conditions such as water content, treatment temperature and time, and storage temperature and time on the formation of slowly digestible starch (SDS) were studied. The optimum HMT conditions were determined as follows: treating at 120 ℃ for 1 h with 20% water content, then cooling for 12 h at 4 ℃, finally drying at 60 ℃ for 16 h. Under the above conditions, the SDS content in dried product reached 39.75%.

Key words: slowly digestible starch (SDS), heat-moist treatment, treatment conditions

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