ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Corn, waxy maize, potato and tapioca starches were cooked, subjected to different dehydration (oven-, freeze- and drum drying) and storage (frozen and refrigerated) conditions, and evaluated for pancreatic alpha amylase susceptibility. Dehydration reduced the enzyme susceptibility of all the starches. Oven drying had a greater effect than freeze- or drum drying. Frozen and refrigerated storage affected the susceptibility of corn, potato and tapioca starches but not waxy maize starch. Refrigerated storage had a greater effect than frozen storage. No differences were observed between constant and variable temperature frozen storage or between quick and slow freezing. The enzyme susceptibility did not change during 6 wk of storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb09127.x
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