38
Sang, Y., Seib, P. A., Herrera, A. I., Prakash, O., & Shi, Y. (2010). Effects of alkaline treatment
on the structure of phosphorylated wheat starch and its digestibility. Food Chemistry, 118,
323–327.
Seal, C. J., Daly, M. E., Thomas, L. C., Bal, W., Birkett, A. M., Jeffcoat, R., & Mathers, J. C.
(2003). Postprandial carbohydrate metabolism in healthy subjects and those with type 2 diabetes fed starches with slow and rapid hydrolysis rates determined in vitro. British Journal of
Nutrition, 90, 853–864.
Seib, P. A., & Woo, K. (1999). Food grade starch resistant to α-amylase and the method of preparing the same. US Patent Number 5855946.
Severijnen, C., Abrahamse, E., van der Beek, E. M., Buco, A., van de Heijning, B. J. M., van Laere,
K., & Bouritius, H. (2007). Sterilization in a liquid of a specific starch makes it slowly digestible in vitro and low glycemic in rats. Journal of Nutrition, 137, 2202–2207.
Shah, A., Masoodi, F. A., Gani, A., & Ashwar, B. A. (2018). Dual enzyme modified oat starch:
Structural characterisation, rheological properties, and digestibility in simulated GI tract.
International Journal of Biological Macromolecules, 106, 140–147.
Shi, Y. G., Cui, X., Birkett, A. M., & Thatcher, M. G. (2003). Slowly digestible starch product. US
Patent 20030215562.
Shin, S. I., Kim, H. J., Ha, H. J., Lee, S. H., & Moon, T. W. (2005). Effect of hydrothermal
treatment on formation and structural characteristics of slowly digestible, non-pasted, granular
sweet potato starch. Starch-Starke, 57, 421–430.
Sievert, D., & Pomeranz, Y. I. (1989). Enzyme-resistant starch. Characterization and evaluation
by enzymatic, thermoanalytical and microscopic methods. Cereal Chemistry, 66(4), 342–347.
Sievert, D., & Wursch, P. (1993). Thermal behavior of potato amylose and enzyme-resistant starch
from maize. Cereal Chemistry, 70, 333–338.
Simsek, S., Ovando-Martinez, M., Whitney, K., & Bello-Perez, L. A. (2012). Effect of acetylation,
oxidation and annealing on physicochemical properties of bean starch. Food Chemistry, 134,
1796–1803.
Slavin, J. (2004). Whole grains and human health. Nutrition Research Reviews, 17, 99–110.
Stute, R. (1992). Hydrothermal modification of starches: The difference between annealing and
heat/moisture-treatment. Starch-Starke, 44, 205–214.
Tester, R. F., & Debon, S. J. J. (2000). Annealing of starch—a review. International Journal of
Biological Macromolecules, 27, 1–12.
Tester, R. F., Karkalas, J., & Qi, X. (2002). Starch structure and digestibility, enzyme- substrate
relationship. World’s Poultry Science Journal, 60, 186–195.
Tharanathan, R. N., & Mahadevamma, S. (2003). Grain legumes: A boon to human nutrition.
Trends in Food Science and Technology, 14, 507–518.
Thompson, L. U., & Yoon, J. H. (1984). Starch digestibility as affected by polyphenol and phytic
acid. Journal of Food Science, 49, 1268–1269.
Tian, Y., Zhan, J., Zhao, J., Xie, Z., Xu, X., & Jin, Z. (2013). Preparation of products rich in
slowly digestible starch (SDS) from rice starch by a dual-retrogradation treatment. Food
Hydrocolloids, 31, 1–4.
Tovar, J., Granfeldt, Y., & Bjorck, I. (1992). Effect of processing on blood glucose and insulin
responses to starch in legumes. Journal of Agricultural and Food Chemistry, 40, 1848–1851.
Vander-Maarel, M. J. E. C., Bennema, D. J., Semeijn, C., & Buwalda, P. L. (2008). Novel slowly
digestible storage carbohydrate. EP Patent 1943908.
Wepner, B., Berghofer, E., Miesenberger, E., & Tiefenbacher, K. (1999). Citrate starch: Application
as resistant starch in different food systems. Starch-Starke, 51(10), 354–361.
Winowiski, T. S., Schade, O., & Sudekum, K. H. (2005). Ruminant’s feed containing slowly digestible starch. WO Patent 2005025323.
Wolever, T. M. S., Jenkins, D. J. A., Kalmusky, J., Giordano, C., Giudici, S., Jenkins, A. L., …
Josse, R. G. (1986a). Glycemic response to pasta: Effect of surface area, degree of cooking and
protein enrichment. Diabetes Care, 9, 401–404.
B. A. Ashwar et al.
Sang, Y., Seib, P. A., Herrera, A. I., Prakash, O., & Shi, Y. (2010). Effects of alkaline treatment
on the structure of phosphorylated wheat starch and its digestibility. Food Chemistry, 118,
323–327.
Seal, C. J., Daly, M. E., Thomas, L. C., Bal, W., Birkett, A. M., Jeffcoat, R., & Mathers, J. C.
(2003). Postprandial carbohydrate metabolism in healthy subjects and those with type 2 diabetes fed starches with slow and rapid hydrolysis rates determined in vitro. British Journal of
Nutrition, 90, 853–864.
Seib, P. A., & Woo, K. (1999). Food grade starch resistant to α-amylase and the method of preparing the same. US Patent Number 5855946.
Severijnen, C., Abrahamse, E., van der Beek, E. M., Buco, A., van de Heijning, B. J. M., van Laere,
K., & Bouritius, H. (2007). Sterilization in a liquid of a specific starch makes it slowly digestible in vitro and low glycemic in rats. Journal of Nutrition, 137, 2202–2207.
Shah, A., Masoodi, F. A., Gani, A., & Ashwar, B. A. (2018). Dual enzyme modified oat starch:
Structural characterisation, rheological properties, and digestibility in simulated GI tract.
International Journal of Biological Macromolecules, 106, 140–147.
Shi, Y. G., Cui, X., Birkett, A. M., & Thatcher, M. G. (2003). Slowly digestible starch product. US
Patent 20030215562.
Shin, S. I., Kim, H. J., Ha, H. J., Lee, S. H., & Moon, T. W. (2005). Effect of hydrothermal
treatment on formation and structural characteristics of slowly digestible, non-pasted, granular
sweet potato starch. Starch-Starke, 57, 421–430.
Sievert, D., & Pomeranz, Y. I. (1989). Enzyme-resistant starch. Characterization and evaluation
by enzymatic, thermoanalytical and microscopic methods. Cereal Chemistry, 66(4), 342–347.
Sievert, D., & Wursch, P. (1993). Thermal behavior of potato amylose and enzyme-resistant starch
from maize. Cereal Chemistry, 70, 333–338.
Simsek, S., Ovando-Martinez, M., Whitney, K., & Bello-Perez, L. A. (2012). Effect of acetylation,
oxidation and annealing on physicochemical properties of bean starch. Food Chemistry, 134,
1796–1803.
Slavin, J. (2004). Whole grains and human health. Nutrition Research Reviews, 17, 99–110.
Stute, R. (1992). Hydrothermal modification of starches: The difference between annealing and
heat/moisture-treatment. Starch-Starke, 44, 205–214.
Tester, R. F., & Debon, S. J. J. (2000). Annealing of starch—a review. International Journal of
Biological Macromolecules, 27, 1–12.
Tester, R. F., Karkalas, J., & Qi, X. (2002). Starch structure and digestibility, enzyme- substrate
relationship. World’s Poultry Science Journal, 60, 186–195.
Tharanathan, R. N., & Mahadevamma, S. (2003). Grain legumes: A boon to human nutrition.
Trends in Food Science and Technology, 14, 507–518.
Thompson, L. U., & Yoon, J. H. (1984). Starch digestibility as affected by polyphenol and phytic
acid. Journal of Food Science, 49, 1268–1269.
Tian, Y., Zhan, J., Zhao, J., Xie, Z., Xu, X., & Jin, Z. (2013). Preparation of products rich in
slowly digestible starch (SDS) from rice starch by a dual-retrogradation treatment. Food
Hydrocolloids, 31, 1–4.
Tovar, J., Granfeldt, Y., & Bjorck, I. (1992). Effect of processing on blood glucose and insulin
responses to starch in legumes. Journal of Agricultural and Food Chemistry, 40, 1848–1851.
Vander-Maarel, M. J. E. C., Bennema, D. J., Semeijn, C., & Buwalda, P. L. (2008). Novel slowly
digestible storage carbohydrate. EP Patent 1943908.
Wepner, B., Berghofer, E., Miesenberger, E., & Tiefenbacher, K. (1999). Citrate starch: Application
as resistant starch in different food systems. Starch-Starke, 51(10), 354–361.
Winowiski, T. S., Schade, O., & Sudekum, K. H. (2005). Ruminant’s feed containing slowly digestible starch. WO Patent 2005025323.
Wolever, T. M. S., Jenkins, D. J. A., Kalmusky, J., Giordano, C., Giudici, S., Jenkins, A. L., …
Josse, R. G. (1986a). Glycemic response to pasta: Effect of surface area, degree of cooking and
protein enrichment. Diabetes Care, 9, 401–404.
B. A. Ashwar et al.