Progressive alterations in crystalline structure of starches during heat-moisture treatment with varying iterations and holding times

Abstract Corn, tapioca and potato starches after heat-moisture treatment (HMT) at 95–96 °C for 0–60 min with 1–6 iterations were characterized for their gelatinization properties to elucidate the HMT-generated differences in crystalline structure of the starches. The enthalpy changes ( ΔH ) of all HMT starches were decreased, and the decreases in ΔH of the whole and of the fraction corresponding to well-ordered region of crystalline structure were both in the order of corn