Potato starch was extruded and roasted with apple distillery wastewater to produce esters substituted malic acid residues. The esterification degree higher at the roasting temperatures. Starch modification contributed its darker color, increased resistance action of amylolytic enzymes, decreased solubility heat phase transition. changes in other properties examined depended on extrusion process...

Resistant starches are non-digestible starches that are fermented in the colon by microbiota. These carbohydrates are prebiotic and can be beneficial to consumer health. Many types of resistant starch exist with varying physical properties that may result in differences in fermentability. The objective of this research project was to compare potential prebiotic effects and fermentability of fou...

Cold-induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch granule size. We found that the amylose content in four CIS-resistant varieties was higher than th...