Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

Heat-moisture treatment is a hydrothermal treatment that changes the physicochemical
properties of starches by facilitating starch chain interactions within the amorphous and …

Gluten-free noodles, eg potato starch noodles, are getting popular due to the increasing
population with gluten sensitivity and celiac disease. However, due to the lack of gluten …

Starch from tubers potato (Solanum tuberosum), taro (Alocassia indica), new cocoyam
(Xanthosoma sagitifolium), true yam (Dioscorea alata), and root cassava,(Manihot …

Two types of hydrothermal treated rice starches were prepared by annealing and heat-
moisture treatment (HMT). Annealing of starch slurry was conducted at 55° C for 24h and …

New cocoyam starch was modified through oxidation (oNCS), acetylation (aNCS) and acid-
thinning (atNCS). Ash content, fat content, crude fibre, protein and amylose contents were …

Starch noodles, produced from purified starch of various plant sources, are a major category
of Asian noodles. This review summarizes the current knowledge on:(1) Definition, naming …

White sorghum starch was subjected to heat-moisture treatment (HMT) at moisture levels
ranging from 18% to 27%. The treatments had a great impact on the physicochemical …

Various modification treatments have been carried out to improve the physicochemical and
functional properties of various types of starch and flour. Modification by acetylation has …

Several methods are currently employed in the modification of starch obtained from different
botanical sources. Starch in its native form is limited in application due to retrogradation …