Pea starch hmt method
AssigneeRoquette Freres
InventorsJulien PARCQ, Jovin HASJIM, Alban DUPONT
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Abstract
The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a heat-moisture treatment method characterized in that it comprises the following steps: 1) Adjusting the water content of the native pea starch to a value of less than 35%, preferably between 20 and 30% by weight, even more preferably between 20 and 25% by weight, 2) Heating the starch thus prepared to a temperature of more than 100° C., preferably from 105° C. to 135° C. for more than 5 hours, preferably for more than 10 hours, and even more preferentially for 24 hours, 3) Recovering and optionally drying the starch thus treated.
Claims7
A method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a heat-moisture treatment (HMT) method wherein it comprises the following steps:
- 1) adjusting the water content of the native pea starch to a value of less than 35%, preferably between 20 and 30% by weight, even more preferably between 20 and 25% by weight,
- 2) heating the starch thus prepared to a temperature of more than 100° C., preferably from 105° C. to 135° C. for more than 5 hours, preferably for more than 10 hours, and even more preferentially for 24 hours,
- 3) recovering and optionally drying the starch thus treated.
Dependencies are inferred from the claim text.