Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid

Abstract

SUMMARY To study the effects of lipid on the gelatinization of starch, changes in its characteristics were investigated by gelatinizing the potato starch in amylograph in the presence or absence of linoleic acid. Added linoleic acid resulted in an increase in the temperature at which both viscosity and size of starch granules increased, but did not affect the temperature at which X‐ray pattern and digestibility changed from those of raw starch to those of gelatinized starch.