期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：9
页码：716-722
出版社：MAXWELL Science Publication
摘要：Aim of study is to produce Slowly Digestible Starch (SDS) by a combination of citric acid-hydrolysis and autoclaving from raw corn starch. The effects of citric acid concentration, acid hydrolysis time, temperature and refrigeration and retro gradation time on the formation of SDS were investigated. The optimal process conditions optimized by Box-Benhnken's central composite design and response surface analysis was as follows: concentration of citric acid is 0.08 M, acid hydrolyzed at 116°C for 14.5 min, and then stored at 0°C for 72 h. Under these optimal conditions, the content of SDS peaked at 19.38%.
