METHOD FOR PRODUCTION OF SLOWLY DIGESTIBLE STARCH FROM WATER YAM STARCH WITH HYDROTHERMAL TREATMENT

摘要

PURPOSE: A physical treating method is provided to increase a fat-digesting property of gelatinized starch. CONSTITUTION: A moisture content of gelatinized Dioscorea alata starch is lowered below a moisture content of the starch in the gelatinization. After lowering the moisture content, heat is applied to increase a temperature up to a temperature of the gelatinization or higher. The gelatinized Dioscorea alata starch is dried. A moisture content of the dried Dioscorea alata starch is increased, but below the moisture content of the starch in the gelatinization. Heat is applied to increase a temperature up to a temperature of the gelatinization or higher. The temperature is 80 to 120C. A moisture content of the gelatinized starch is controlled to be 25 to 35%(w/w). The heat is applied for 1 to 24 hours.