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Milling of starch granules is important for many food applications and involves a combination of mechanical and thermal energy. In order to understand the effects of mechanical force alone, four commercial starches including maize starch (MS), potato starch (PS), and two high amylose maize starches (HAMS) (Gelose 50 and Gelose 80) were cryo-milled for 20min under the same conditions. The structural...
Four commercial starches, potato starch (PS), maize starch (MS), and two high amylose maize starches (HAMS), were cryo-milled, with and without hydration, for 20 min to study the effect of milling on physicochemical properties and enzyme digestibility. There was a significant increase in cold water soluble and damaged starch in cryo-milled samples in the order PS > MS > HAMS. Viscosity parameters...
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