Physicochemical properties of heat-moisture treated, sodium stearate complexed starch: The effect of sodium stearate concentration

Amylose?sodium stearate (SS) complexes (2, 5 and 8%) in heat-moisture treated potato starch (HPS) were evaluated for their physicochemical properties. Based on the DSC thermograms, amylose - SS successfully formed with high thermal stability, indicated by a melt temperature (Tpeak) of ? 112 °C type I ?125 II complexes. Addition 2% resulted single endothermal peak complexes, while 8% led to formation much higher enthalpy (?H) values. The XRD curve confirmed that formed. pasting increased from 66 native 91 HPS145 complexed 5% SS. Furthermore, swelling power could be largely decreased, granular structure preserved. In addition, inclusion complexation succesfully improved cook stabiliy.