Mapengo, Clarity RopafadzoRay, Suprakas SinhaEmmambux, Mohammad Naushad2022-06-242022-06-242021-06Mapengo, C.R., Ray, S.S. & Emmambux, M.N. 2021, 'Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid', International Journal of Biological Macromolecules, vol. 180, pp. 559-569, doi : .10.1016/j.ijbiomac.2021.03.100.0141-813010.1016/j.ijbiomac.2021.03.100https://repository.up.ac.za/handle/2263/85948This study investigated the effects of using infrared heat-moisture treatment (IRHMT) on the properties of maize starch paste complexed with stearic acid (SA). Scanning electron micrographs showed that starch granules ghosts from IR HMT starch with SA did not show significant granular disintegration in comparison to conventionally HMT starch paste. The resistant starch (RS) content increased with SA-IR HMT, while extended pasting increased slowly digestible starch (SDS) content in IR HMT starch alone. The V polymorphs observed in XRD and DSC, and increased crystallinity from FTIR supported the changes in the properties of IRHMT starches. To a greater extent, the SA-IRHMT exerted more changes on starch micro- and molecular structural properties, and digestibility properties compared to conventional heat-moisture treatment (CHMT).en© 2021 Elsevier B.V. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in International Journal of Biological Macromolecules. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in International Journal of Biological Macromolecules, vol. 180, pp. 559-569, 2021. doi : 10.1016/j.ijbiomac.2021.03.100.Infrared heat-moisture treatment (IRHMT)Amylose-lipid complexesDigestibilityConventional heat-moisture treatment (CHMT)Postprint Article