Abstract
The effect of heating at 50 and 55°C on enzymatic digestibility of corn starch was investigated using flours from two corn hybrids (Furio and CMS 8806) prepared by dry- and wet-milling processes. Results obtained show that the enzyme-digestible starch percentage, in all cases, increases with heating time due to changes in the internal structure of the starch granules. The flours from dry milling have an enzyme-digestible starch percentage higher than that observed in wet milled flours with high moisture content.
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Piacquadio, P., De Stefano, G., & Sciancalepore, V. (2000). The Effect of Heating at Subgelatinization Temperatures on Enzymatic Digestibility of Corn Starch. Starch/Staerke, 52(10), 345–348. https://doi.org/10.1002/1521-379X(200010)52:10<345::AID-STAR345>3.0.CO;2-Y
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