Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

Pea, lentil and navy bean starches were annealed at 50°C (70% moisture) for 24h and heat-moisture treated at 120°C (30% moisture) for 24h. These starches were also modified by a combination of annealing (ANN) and heat-moisture treatment (HMT). The impact of single and dual modifications (ANN–HMT and HMT–ANN) on the crystalline structure, thermal properties, and the amounts of rapidly digestible starch (RDS), slowly digestible starch (SDS), and …