| Abstract: | Arrowroot starch was steam‐treated (ST) by subjecting to pressure steaming at 1.03 bar for 15 min, after preconditioning the moisture content in the samples to 15, 25 and 30%. A control sample (9.8% H2O) without any added moisture was also treated in a similar way. The steam‐treated samples and the unmodified sample were analysed for apparent and soluble amyloses (expressed as blue value), intrinsic viscosity, swelling and solubility at 90 °C, and cold water solubles. The thermal decomposition pattern of the samples was studied on a differential thermal analyser (DTA) and the X‐ray diffraction pattern on a Philips X‐ray diffractometer. The enzyme susceptibility of the unmodified and steam‐treated samples was examined with reference to α‐amylase. In general, steam‐treated samples showed appreciable changes in the above properties compared to the unmodified one, as well as to the sample steam‐treated without any added moisture. |
