Effect of DIC hydrothermal treatment on the structural properties of maize starches

International audienceStarch is widely used in food industry for its thickening or gelling properties. In native state, it does not display all the required properties as the resistance to thermomechanical treatment and storage stability. There is a need to obtain stable products with novel functional properties that are due to the modification of the crystalline structure of starch granule. The most investigated modifications methods are the ones based on annealing (Jacobs et al., 1998) and heat-moisture treatments (Gunaratne and Hoover, 2002). The purpose of the present work was to use a recent hydrothermal process, the Instantaneous Controlled Pressure Drop (DIC) and to determine the effect of DIC conditions on the structural properties of standard (SMS) and waxy (WMS) maize starches. The treatment was performed on SMS and WMS at residual moisture content (~12 %) at different processing pressures (1 to 3 bar) and processing times (0.5 to 60 min)