García Alonso, María AlejandraJiménez-Escrig, AntonioBravo, LauraMartín Carrón, NuriaSaura-Calixto, Fulgencio2024-01-122024-01-121998-11-23García-Alonso A. Assessment of some parameters involved in the gelatinization and retrogration of starch. Food Chemistry 1999;66:181–7. https://doi.org/10.1016/S0308-8146(98)00261-1.0308-814610.1016/s0308-8146(98)00261-1https://hdl.handle.net/20.500.14352/92831Factors influencing the formation of resistant starch (RS) during gelatinization and retrogradation were studied in starches and ¯ours from cereals (wheat, corn, rice) and potato. RS obtained using a high-pressure autoclave system varied between 3.94 and 21.21% (rice and potato starches, respectively) similar to the values obtained after gelatinization in a boiling water bath. Except for rice, RS was higher in pure starches than in ¯ours. Stirring during gelatinization yielded more homogeneous products than non-stirred samples. Apparently, gelatinization was una ected by pH values between 3.5 and 10.5. To obtain optimum RS yields during retrogradation, it was necessary to cool down starch gels prior to freezing, followed by thawing at room temperature and drying at 60 C. These conditions ensure good yields in the formation of RS with potential industrial applications.engjournal articlehttps://doi.org/10.1016/s0308-8146(98)00261-1restricted access613.2Bromatología (Farmacia)3206 Ciencias de la Nutrición3309 Tecnología de Los Alimentos