Food and Fermentation Industries >

2010 , Vol. 36 >Issue 11: 58 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.11.020

Food and Fermentation Industries

Effect of Autoclaving and Steaming Processing on the Formation of Cassava Resistant

  • Yang Xiao-hui ,
  • Pan Yuan-feng ,
  • Liu Yi-Juan ,
  • Tang Shu-ze
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Online published: 2010-11-25

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Abstract

Cassava starch was treated by autoclave,and the effects of autoclaving and retrogradation conditions on yields of resistant starch were analyzed.The optimal conditions were determined: starch slurry concentration 10 %,autoclave at 121 ℃ for 45 min and retrogradation at 17 ℃ for 24 h.Under the above condition,the yield was increased 12.32 %.

Key words： cassava starch; resistant starch; autoclaving processing

Cite this article

Yang Xiao-hui , Pan Yuan-feng , Liu Yi-Juan , Tang Shu-ze . Effect of Autoclaving and Steaming Processing on the Formation of Cassava Resistant[J]. Food and Fermentation Industries, 2010 , 36(11) : 58 -62 . DOI: 10.13995/j.cnki.11-1802/ts.2010.11.020

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