LWT - Food Science and Technology 72 (2016) 447e456

Contents lists available at ScienceDirect

LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Effects of modified starches on the processing properties of

heat-resistant blueberry jam
Lu-Lu Zhang, Jing-Nan Ren, Yan Zhang, Jia-Jia Li, Ya-Li Liu, Zi-Yan Guo, Zi-Yu Yang,
Si-Yi Pan, Gang Fan*
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University,
Wuhan, 430070, China

a r t i c l e i n f o a b s t r a c t

Article history: This paper focused on the effects of modified starches on the processing properties of heat-resistant
Received 24 January 2016 blueberry jam. The optimum conditions of bakery jam was studied. The effect of modified starch on
Received in revised form the protection of the jam color was also analyzed by using IR, NMR and X-ray. The results showed that
6 May 2016
the optimal thickening agent was 10% modified corn starch (MS3), and the baking temperature and time
Accepted 7 May 2016
Available online 8 May 2016
were 180
C and 20 min respectively. After adding the modified starch, the bakery jam had good stability
without syneresis, and had good spreadability and texture after baking. The modified starch played an
obviously positive role in the color, baking resistance, WHC, appearance and spreadability of the blue-
Keywords:
Heat-resistant
berry jam. It might be because the addition of modified starch made the jam system form a fine and
Blueberry jam homogeneous network. The results of IR spectra, X-ray diffraction and 1H NMR analysis showed that
Modified starch modified starch and anthocyanins might be held together by hydrogen bonding. And this endowed the
Anthocyanins heat-resistant characteristics of the blueberry jam after the addition of modified starch.
© 2016 Elsevier Ltd. All rights reserved.

1. Introduction
Blueberry belongs to the Ericaceae family. The fruit is blue in
color, hence the name blueberry. Mature blueberry fruit is dark blue
and spherical in shape with a particular sweet and sour taste (Pritts
& Hancock, 1992). During the natural ripening process, fresh fruits
have a very short shelf life due to their sensitivity to fungal attack
and excessive texture softening (Cordenunsi et al., 2005). Jam
production is an excellent way to meet the needs of off-season
supply for the blueberry products (Scibisz & Mitek, 2009; Terefe,
Delon, Buckow, & Versteeg, 2015).
Blueberry jam is a popular food with intermediate moisture
which is prepared by boiling blueberry pulp, sugar, pectin and acid
(Basu & Shivhare, 2013). The jam is usually used as fillings and
toppings in bread and cake production. This requires great heat
resistance of blueberry jam during the baking process of these
bakery products, in order to prevent the serious deterioration on
the quality of the jam. This is highly dependent on the ingredients
of the jam, such as the thickener (Javanmard, Chin, Mirhosseini, &
* Corresponding author.
E-mail address: fangang@mail.hzau.edu.cn (G. Fan).
Endan, 2012). Additionally, the quality of the blueberry jam during
baking is also decided by the baking temperature and time.
The jam quality is usually evaluated either objectively through
color, textural and rheological or subjectively using sensorial and
computer vision techniques (Basu & Shivhare, 2013; Javanmard,
Chin, Yusof, & Endan, 2012). The rheological and textural proper-
ties of fruit jams have been studied widely (Basu, Shivhare, &
Raghavan, 2007; Basu & Shivhare, 2010; Basu, Shivhare, Singh, &
Beniwal, 2011). Color is, next to texture, rheology and aroma, one
of the most important quality parameters of jam products
(Javanmard, Chin, Mirhosseini, et al., 2012; Poiana, Alexa, &
Mateescu, 2012). Anthocyanins contribute to the blue color of the
jam. Blueberries have a high content of anthocyanins, while they
are unstable during processing and storage (Martynenko & Chen,
2016; Pilizota, Kopjara, Zupanic, & Balija, 2011). It has reported
that modified starch had protective effects to anthocyanin (Dong,
Liu, Ju, Lin, & Lian, 2015; Liu, Dong, Lian, Wang, & Lv, 2015). There
may be exist hydrogen bonding interaction between polar group of
anthocyanin and hydroxyl group of starch (Sang-aroon, Saekow, &
Amornkitbamrung, 2012).
Modified starch is produced from natural starch using physical,
enzymatic or chemical treatments with more great properties, such
as heat-resistance. And it is widely used as gelling, thickening,

http://dx.doi.org/10.1016/j.lwt.2016.05.018
0023-6438/© 2016 Elsevier Ltd. All rights reserved.
448 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456
stabilizing and filling agents in prepared foods (Galanakis,
Tornberg, & Gekas, 2010; Javanmard, Chin, Mirhosseini, et al.,
2012). The addition of modified starch is extremely important to
assure that the jam product has a reasonable thick consistency and
to help to maintain the quality of jam during heating (Javanmard,
Chin, Mirhosseini, et al., 2012).
Blueberries have been applied extensively in baked products
such as bread, cakes and cookies, and received much attention due
to their possible health benefits (Beekwilder, Hall, & de Vos, 2005;
Rodriguez-Mateos, Cifuentes-Gomez, George, & Spencer, 2014).
However, information on heat-resistant blueberry jam is not well
documented, and the protection effect of modified starches on
anthocyanins in blueberry jam has seldom been reported. The aim
of the present study was to study the effects of modified starches on
the processing properties of heat-resistant blueberry jam. The
protection effect of modified starches on anthocyanins in blueberry
jam was also investigated.
2. Materials and methods
2.1. Materials
Fresh blueberries from Xiangyang Baidi Biotechnology Co., Ltd.
were harvested at the commercial maturity stage. Immediately
after harvesting, blueberries were frozen at 18
C until further
use.
Modified tapioca starch (MS1, Shanghai Rand starch technology
Co., Ltd, Shanghai, China) and modified corn starch (MS2, Ting Hsin
International Group, Hangzhou, China) were acetylated distarch
phosphate with great solubility, swelling power and viscosity sta-
bility at high temperature and low pH value. Another modified corn
starch (MS3, Changchun Dahua starch Technology Co., Ltd,
Changchun, China) was distarch phosphate with low gelatinization
temperature, good emulsibility and water holding capacity. The
modified starches, pectin (Yantai Andeli pectin Co., Ltd., Yantai,
China) and citric acid (Zhengzhou Yunsheng Biological Technology
Co., Ltd., Zhengzhou, China) used were of food grade. The solvents
(i.e., ethanol, sodium hydroxide, hydrochloric acid, and potassium
bromide, Sinopharm Chemical Reagent Co., Ltd., Shanghai, China)
were of analytical reagent grade.
2.2. Preparation of heat-resistant blueberry jam
Blueberries were washed and soaked in water for 20 min. The
fruit was blanched in hot water at 100
C for 5e6 min, and then
cooled quickly. Afterwards, the modified starch, 25% sugar, 1%
pectin and 0.2% citric acid were added. The mixture was heated
with continuous stirring until the soluble solids content was 40%.
The jams were hot-packed in glass jars, and then were sterilized at
100
C for 25 min.
2.3. The optimum conditions for the retention of anthocyanins in
the blueberry jam during baking
2.3.1. Orthogonal experiment
Orthogonal experiment was conducted to determine the opti-
mum conditions for the retention of anthocyanins in the blueberry
jam during baking. The different varieties and amounts of modified
starches, as well as baking time and temperature were the four
factors, which comprised three levels each (Table 1). Based on the
result of orthogonal test, the single-factor experiment was con-
ducted by controlling the other three factors. The effects of the
amounts of modified starch, baking time and baking temperature
on anthocyanins content were analyzed, respectively.
2.3.2. Determination of anthocyanins content of heat-resistant
blueberry jam
The anthocyanins content was measured using colorimetric
assay (Fuleki & Francis, 1968). Two grams of blueberry jam were
fully crushed and transferred to a flask. A 1:4 hydrochloric acid/
ethanol mixture (40 mL) was added. The flask was covered with a
rubber plug and placed in a 40
C water bath. The extraction time
was 2 h. Then, the filtrates were collected in 100 mL volumetric
flask by suction filtration and diluted with hydrochloric acid/
ethanol to volume. The filtrates were measured using spectropho-
tometer (Shimadzu Corporation, Kyoto, Japan) at 535 nm absor-
bance. Hydrochloric acid/ethanol solution was used as reference.
Each experiments were performed in triplicate. The content of
anthocyanins was calculated using the following equation:
A535  V  N
W¼
98:2  m
where W is the content of anthocyanins (mg/g), A535 is the filtrate
absorbance at 535 nm, V is the constant volume of anthocyanin
extracts (mL), m is the mass of jam (g), N is the dilution multiple,
and 98.2 is the extinction coefficient of anthocyanins at 535 nm.
2.4. Effects of the modified starch on the qualities of heat-resisting
blueberry jam
The variety of modified starch, baking temperature and times
were determined by the optimum results of the orthogonal tests.
The heat-resistant blueberry jam was made under the condition
that the amounts of the modified starch were 0%, 10%, 15%, and 20%,
respectively. The color, baking resistance, water-holding capacity,
appearance and spreadability, and the microstructure of the jam
were measured, observed and analyzed.
2.4.1. Color analysis
CIELAB color parameters were recorded as L* (brightness), a*
(red-green chromaticity coordinate), and b* (blue-yellow chroma-
ticity coordinate) using a Color-Flex 45/0 spectrophotometer
(Hunter Associates Laboratory Inc., Reston, VA, USA). C* (chroma)
and DE (Chromatic aberration) were calculated using the following
equation (Felice et al., 2004; Sun, Bai, Zhang, Liao, & Hu, 2001).
qffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
C* ¼ a*2 þ b*2
qffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
DE ¼ DL*2 þ Da*2 þ Db*2
where DL* is the differences of the brightness before and after
baking.
Da* and Db* are the differences of the red-green and blue-
yellow chromaticity before and after baking respectively.
2.4.2. Baking resistance analysis
Jams (20 g) were evenly filled in a ring mold with a diameter of
40 mm, and then they were taken out and baked in an oven. The
temperatures of the surface and bottom of the oven were set at
200
C and 180
C respectively, and the baking time was 12 min.
Baking resistance was calculated using the following equation (Xu
& Deng, 2013).
 
S
N¼ 2  1  100
S0
where N is the baking resistance (%), S0 is the bottom area of the
 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456
Table 1
Orthogonal test table.
Level A B
(The variety of starches)
1 1
2 2
3 3
jam before baking (mm2), and S1 is the bottom area of the jam after
baking (mm2).
2.4.3. Water-holding capacity (WHC)
Approximately 3e5 g heat-resistant blueberry jams were ob-
tained, and were placed in a weighing disk. Then, jams were placed
into an oven and dried at 80
C. Jams were weighed every hour until
the weight remained constant. The mass of the baked jam was
recorded, and WHC was calculated using the following equation
(Huang, Zhou, & Gu, 2009).
G2  G3
WHC ¼  100%
G2  G1
where G1 is the mass of weighing disk (g), G2 is the mass of
weighing disk and the jam before drying (g), and G3 is the mass of
weighing disk and the jam after drying (g).
2.4.4. Appearance and spreadability analysis
Appearance and spreadability analysis was performed from the
following two aspects: on the one hand, the color, texture, shape,
and appearance of the jams before and after baking were observed
and recorded, respectively. On the other hand, the jam was used as
fillings and toppings on the bread production. The dough proofing
with jam was conducted under the following conditions: temper-
ature, 35
Ce38
C; relative humidity, 80%e85%; and duration,
70 min. Then, the bread was put in the oven. The surface and
bottom temperatures of the oven were set at 200
C, and the baking
time was 15 min (Huang et al., 2009). The changes of the jam during
baking, such as the peeling, wrinkling, collapsing and spreadability,
were observed.
2.4.5. Microstructure analysis
Scanning electron microscopy (SEM) was a technique used to
directly observe food surface and microstructure at high resolution
(Basu & Shivhare, 2010). A JSM-6390LV SEM (JEOL Ltd., Tokyo,
Japan) was performed to analyze the freeze dried jam samples. The
jams were mounted on aluminum stubs with double face tape and
coated with a thin layer of gold and palladium alloy to make elec-
trical conductivity to the sample. The jams were viewed and pho-
tographed on a SEM at an accelerating voltage of 20 KV and
magnifications in 500and 800.
The particle diameter was an important physical property that
can be used to analyze possible changes when modified starch was
added (Alloncle & Doublier, 1991). Approximately 0.05 g of the
samples were added to the dispersing agent (10 mL distilled water),
and then the samples were smashed by ultrasonic cell disruptor
(Ningbo Scientz Biotechnology Co., Ltd., Ningbo, China). The parti-
cles of the jam were evenly dispersed in the dispersing agent. The
speed of the circulating pump was 50 rpm/min. According to the
principle of the laser light scattering, the software of the computer
processing can obtain the diameter distribution and dates of the
sample by particle sizes analyzer (Malvern Instruments Ltd., Mal-
vern, UK). Each experiments were performed in triplicate.
449
C D
(Amount of starch %) (Temperature/
C) (Time/min)
10% 160
C 10
15% 180
C 15
20% 200
C 20
2.5. Effects of the modified starch on anthocyanins of heat-resisting
blueberry jam
2.5.1. Pre-treatment of resins
Macroporous resins (AB-8, Sinopharm Chemical Reagent Co.,
Ltd., Shanghai, China) were soaked in 95% ethanol for 24 h, and
were washed with distilled water. Then the resins were soaked in
5% NaOH for 12 h, followed by distilled water until pH of the eluent
became neutral. The resins were then eluted with 5% HCl for 12 h,
followed by distilled water until the pH of the eluent became
neutral. Samples of the pretreated resins were drained (Buran et al.,
2014).
2.5.2. Extraction and purification of blueberry anthocyanins
The blueberries were thawed and homogenised. The juice was
mixed with 80% ethanol (including 3% acetic acid) at the ratio of
1:15. The extraction was performed at 60
C for 1 h. And then the
mixture was centrifuged at 5000 rpm/min for 10 min to separate
ethanol extract and blueberry residue. The residue was re-extracted
with an additional acidified ethanol and treated as described above.
The ethanol extracts were combined.
Pre-treatment of resins (2 g) and 50 mL of ethanol extract were
added to 150 mL conical flask. The conical flask was sealed and
shaken at 25
C for 12 h (100 rpm/min). Then it was filtered through
cheese cloth. The obtained resins were soaked in 50 mL of 70%
ethanol solution (pH ¼ 2) for desorption under the same shaking
conditions. The ethanol extraction obtained after filtration was
concentrated using a rotary evaporator (Shanghai Yarong Instru-
ment Co., Ltd, Shanghai, China) and dried using a freezer dryer
(Martin Christ, Osterode, Germany) (Gao, Wu, Chen, & Zheng,
2013).
2.5.3. Preparation of the mixture of blueberry anthocyanins and
modified starch
The blueberry anthocyanins (9 mg) were dissolved in 10 mL
distilled water, and the absorbance value was adjusted to 1 (Dong
et al., 2015; Liu et al., 2015). The MS3 (10 g) was dissolved in
100 mL distilled water. And then these two solutions were mixed
together. The mixture was treated for gelatinization at 90
C for
20 min and dried to constant weight at 60
C. The finally mixture
was obtained after grinding and sieving (Liu et al., 2015).
2.5.4. Infrared spectroscopy (IR) analysis
Five milligrams of the samples were crushed, and dried at 120
C
for 30 min. Then, the samples were mixed with 200 mg potassium
bromide, and were scanned by an Infrared Spectrum (Thermo
Nicolet Corporation, Madison, WI, USA) at 27
C (Lian, Wang,
Zhang, & Li, 2014; Lian, Zhang, Luo, Wang, & Liu, 2012).
2.5.5. 1H nuclear magnetic resonance (NMR) analysis
The samples were dissolved in deuterium water at 60
C. The
analysis was conducted by NMR (Varian Technologies, Palo Alto, CA,
USA). The analyzing frequencies of H NMR and C NMR were 300.07
and 75.45 MHz, respectively. The angle of rotation was 45
, and the
delay time was 1 s. Chemical shift was traditionally associated with
tetramethylsilane (Lian et al., 2014; Lian et al., 2012).
450 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456

2.5.6. X-ray diffraction (XRD) analysis of modified starch had an obvious effect on the anthocyanin con-
The samples were wrapped in copper and nickel foils. The tent in jam. Similar results were also obtained in other studies.
analysis was conducted by XRD (Bruker Corporation, Karlsruhe, Zhang and Diao (2013) reported that low levels of starches had no
Germany). The angle of diffraction varied from 4
to 40
(Dong significant effects on the protection of anthocyanins in Cinnamo-
et al., 2015). mum burmannii fruit, while a significant effect of high levels of
starches on the protection of anthocyanins was observed. Kopjar,
2.6. Statistical analysis Adamovic, and Pilizota (2011) found that tapioca starch didn’t
have significant influence on anthocyanin content in blackberry
Mean values and standard deviations of experimental data were juice, while the anthocyanin content decreased with the addition of
calculated using MS Excel 2010 (Microsoft Inc., Seattle, WA, USA). waxy maize starch.
Significant differences of the samples were determined by one-way The results also showed that the content of anthocyanins
ANOVA in SPSS Statistics 19.0 software (SPSS Inc., Chicago, IL, USA). increased first and then decreased with the increase of baking
temperature (140e220
C), and it reached the maximum of about
1.25 mg/g at 180
C. Compared with the jam which was not baked
3. Results and discussion
(20
C), the detected anthocyanins decreased sharply after baking
(140e220
C). And this might be the reason of the loss of the water
3.1. The optimum conditions for the retention of anthocyanins in
during baking. While no obvious differences on the anthocyanins
the blueberry jam during baking
contents at different baking temperatures (140e220
C) were
observed. The relative high stability of the anthocyanins might be
3.1.1. Orthogonal experiment
the result of the addition of modified starches. Additionally, the
The anthocyanins content of the bakery jam was the most
stability of anthocyanins, during baking, was also affected by the
important indicator to judge the quality of jam products, thus the
baking time and temperature and the source of heating and types of
anthocyanins content was used as the evaluation indicator
ovens (Gornas et al., 2016). Gornas et al. (2016) also found that the
(Martynenko & Chen, 2016). As shown in Table 2, the influences of
anthocyanins contents in muffins (enriched by black currant
the processing variables on the indicators were determined using
pomace) increased first and then decreased with the increase of
range (R) and level analyses. Results of the range analysis showed
baking temperature (140e220
C). The same results were also ob-
that the effects of the four factors on the retention of anthocyanins
tained in orthogonal experiments. It can be seen that the antho-
were in the following order: the amount of modified
cyanin content affected by baking temperature. In addition, the
starch > baking time > the variety of modified starch > baking
content of anthocyanin in jam was affected by baking time, and
temperature (RB > RD > RA > RC). K represented the importance of
increased with increasing baking time.
different levels of the same factor. The higher the K value was, the
greater effects were obtained at this level of this factor (Kang et al.,
3.2. Effects of the modified starch on the qualities of heat-resisting
2008). The preferred conditions were obtained with the combina-
blueberry jam
tion of the following factors: A3B1C2D3, i.e., modified corn starch
(MS3), 10% of the modified starch, baking time of 20 min, and
3.2.1. Color analysis
temperature of 180
C. Consequently, the modified corn starch
It is well known that the color of a food system depend on the
(MS3) was used for the further study.
physical state, chemical composition and food structure (Basu &
Shivhare, 2013). The effect of the amount of modified starch
3.1.2. Analysis of single-factor experiment (MS3) on the color of heat-resistant blueberry jam was presented in
The effects of the amount of modified starch (MS3), baking Table 4. Whether jam was baked or not, L*, a* and b* of the jam
temperature and time on the anthocyanins content of blueberry increased with increasing amount of MS3. The changes in the C*
jam were shown in Table 3. When the amounts of the MS3 was 10%, and DE of the bakery jam resulted from the corresponding L*, a* and
anthocyanin contents increased significantly (p < 0.05) to the b*. Before baking, the lowest C* value was obtained without adding
maximum content. And the anthocyanin content decreased with modified starch, C* values increased with the addition of modified
the increase of the modified starch. This might be due to the less starch. This illustrated that the color of jam became lighter and
amount of blueberry was added in the jams as a result of increased more colorful after adding the modified starch. After baking, all of
amount of modified starch added. This result was consistent with the values decreased in a certain extent. The decrease of L* and C*
the results of orthogonal experiments. It indicated that the amount values indicated that the jam turned darker.
When the amount of modified starch was 0%, DE value was 1.26,
which was much higher than that obtained after adding modified
Table 2
Result of the orthogonal test. starch. This can be seen that baking technology does indeed affect
the color of jam. While the effect was becoming smaller with the
No. A B C D Content (mg/g)
increase of MS3 due to the decrease of DE value. This showed that
1 1 1 1 1 1.25 the modified starch might play a protective role in the color of heat-
2 1 2 2 2 1.20
resistant blueberry jam. And this was consistent with the analysis
3 1 3 3 3 1.05
4 2 1 2 3 1.28
of chorma. Modified starch contained many hydroxyl groups that
5 2 2 3 1 1.01 can be coupled with substances in jam system to form a more stable
6 2 3 1 2 0.96 structure (Dong et al., 2015). This stable structure could have a good
7 3 1 3 2 1.25 protective effect of the color of bakery jam. Similar results have
8 3 2 1 3 1.25
been also reported in mango jam by Basu et al. (2011).
9 3 3 2 1 1.02

K1 1.16 1.26 1.15 1.09

3.2.2. Baking resistance analysis
K2 1.08 1.25 1.17 1.14
K3 1.17 1.01 1.01 1.19
The effect of the amount of modified starch on the baking
resistance of jam was shown in Table 5. Baking resistance was an
R 0.09 0.25 0.07 0.10
important impact factor on the quality of bakery jam. Good baking
 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456 451

Table 3
Effects of the amount of modified starch (MS3), baking temperature and time on the content of anthocyanins in blueberry jam.

Variables The content of anthocyanin (mg/g)

The amount of modified starch (%) 0 0.57d ± 0.09

10 1.25a ± 0.08
12.5 1.09b ± 0.11
15 0.83c ± 0.08
17.5 0.59d ± 0.09
20 0.53d ± 0.05

Temperature (
C) 20 0.60c ± 0.03

140 1.13b ± 0.10
160 1.21ab ± 0.01
180 1.25a ± 0.08
200 1.22ab ± 0.02
220 1.17ab ± 0.08

Baking time (min) 0 0.60f ± 0.03

10 0.87e ± 0.03
15 0.96d ± 0.06
20 1.25c ± 0.08
25 1.71b ± 0.02
30 1.90a ± 0.02
a, b, c, d, e, f
. Statistical analysis ANOVA (n ¼ 3) at 95% confidence level with same letters indicating no significant difference. The results are expressed as the mean ± the standard
deviation (n ¼ 3).

Table 4
Effect of the amount of modified starch (MS3) on the particle diameter and color of the jam.

No. Amount of modified starch The particle diameter/nm Before baking After baking DE
L*0 a*0 b*0 C*0 L* a* b* C*

1 0 1131.1a ± 95.6 29.84 2.92 1.23 3.17 28.85 2.15 2.15 2.52 1.26
2 10% 824.7b ± 89.0 29.98 3.87 1.11 4.03 30.03 3.34 1.39 3.62 0.60
3 15% 798.6b ± 83.3 30.24 3.98 1.15 4.14 30.25 3.56 1.44 3.84 0.51
4 20% 837.1b ± 69.9 30.71 4.59 1.14 4.73 30.68 4.21 1.36 4.42 0.44
a, b
. Statistical analysis ANOVA (n ¼ 3) at 95% confidence level with same letters indicating no significant difference.

Table 5
Effect of the amount of modified starch (MS3) on the baking resistance and WHC of the jam.

No. The amount of modified starch % The baking resistance% WHC/%

1 0% 235.91d ± 22.14 70.25a ± 1.28

2 10% 190.13cd ± 13.97 64.23b ± 1.18
3 12.5% 156.41c ± 20.02 62.09bc ± 3.03
4 15% 33.56b ± 43.13 59.28cd ± 1.78
5 17.5% 20.97ab ± 14.19 58.50d ± 1.49
6 20% 37.38a ± 9.02 56.89d ± 1.91
a, b, c, d
. Statistical analysis ANOVA (n ¼ 3) at 95% confidence level with same letters indicating no significant difference. The results are expressed as the mean ± the
standard deviation (n ¼ 3).

resistance of jam should present no significant changes in shape,
smooth surface without bubbles, and unchanged bottom area of the
jam after baking. On the contrary, the deformation, collapse and
moisture loss were appeared after baking in the jam without good
baking resistance (Xu & Deng, 2013). The baking resistance of jam
increased with the increase of modified starch. Without modified
starch, the jam completely collapsed with hardened texture after
baking. Moreover, the surface of jam had a porous appearance.
When the amount of modified starch was over 15%, the jams could
keep the original shape without bubbles. The baking resistance of
jam obviously increased compared without adding starch
(p < 0.05). This illustrated that modified starch had a positive effect
on baking resistance of jam. When the amount of modified starch
was 20%, baking resistance reached to the highest level. The addi-
tion of modified starch to food as thickening agent could enhance
the acid and heat resistance of food, strengthen molecular binding
forces and improve food stability. Huang et al. (2009) reported that
modified starch could improve the heat-resisting and the water
retention of bakery jam, endow the products with good texture and
taste. Xu and Deng (2013) had also indicated that the addition of
modified starch increased the baking resistance of jam.
3.2.3. Particle diameter analysis
The effect of the amount of modified starch (MS3) on the par-
ticle diameter of jam was shown in Table 4. The granule sizes of
sample 1e4 were 1131.1, 824.7, 798.6 and 837.1 mm, respectively.
The particle size of sample 1 (without modified starch) was the
largest. A significant difference (p < 0.05) was observed on the
particle size of the jam after the addition of modified starch. While
no significant differences were found on the particle size in the
jams with different contents of the modified starch. And this
indicated that the particle size of jam decreased by adding modified
starch, while the amount of modified starch had no obvious effects
on the particle size of jam. Depending on its good gelatinization and
water holding capacity, modified starch could be homogeneously
dispersed into jam. It provided a steric hindrance effect which
452 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456
prevented the aggregation of the jam. And this led to the decrease
of the particles size and the increase of the stability of the jam
(Song, 2013). Tan, Cui, Lu, Zhao, and Wang (2014) had also indicated
that the addition of cross-linked acetylated starch (CAS) resulted in
the decrease of particle size and the increase of particles in apple
jam. The same results were obtained from the microstructure
analysis.
3.2.4. Water-holding capacity(WHC) analysis
The effect of the amount of modified starch (MS3) on the WHC
of jam was shown in Table 5. A significant difference (p < 0.05) was
observed on the WHC after the addition of MS3. The WHC of jam
was affected by the amount of modified starch, and the WHC was
enhanced with the increase of modified starch. And it reached the
maximum value of about 56.89%, while the amount of modified
starch was 20%. It is reported that modified starch and the sub-
stance (might be pectin) of jam might be held together and form a
stable molecular structure, and the hydrophilic groups in starch
and these substances in jam combined with water molecule stable,
so that the system had good water holding capacity and stability
(Zhao, 2012). Chen and Rui (2010) indicated that modified starch
could improve the retentiveness and the emulsibility of hen surimi,
and make products to keep good texture and taste. Huang et al.
(2009) also reported that the WHC was enhanced gradually with
increase of modified starch.
3.2.5. Appearance and spreadability analysis
Before baking, the jam without modified starch had a smooth
surface with a purple-red color and low flowability before baking.
The jam thickened with the increase of modified starch (MS3). After
adding 20% modified starch, the jam became blue-purple and
extremely sticky with a smooth surface. After baking, the surface of
jam without modified starch had a porous appearance with a black
brown color and completely collapsed shape. A continuous black
membrane formed gradually on the jam surface when modified
starch was added. The color of the jam gradually darkened with
increase modified starch, and this was consistent with the result of
jam color analysis.
When the jam was used as fillings and toppings on the bread,
the heat-resistant property of the jam changed with the addition of
modified starch after baking. The jam without modified starch
became deformed with hardened surface and blackened color, and
lost moisture after baking. Better results were obtained that jam
was slightly deformed and wrinkled by adding 10% modified starch.
And the jam did not show deformation, collapse and water loss
after adding 20% modified starch. This result was the same with the
result of jam baking resistance analysis. Additionally, the
improvement in color of the jam was also observed after the
addition of modified starch. Previous studies had proven that the
modified starch influenced the quality of jam (Huang et al., 2009;
Javanmard, Chin, Yusof, et al., 2012; Ramirez-Sucre & Velez-Ruiz,
2014; Xu & Deng, 2013). That might be because the vibration of
starch molecules broke the intermolecular hydrogen bridges of the
amorphous zones of the granules during heating, and this led to the
swelling of granules and formed the structure which could improve
the jam texture (Pineda-Gomez, Coral, Arciniegas, Rorales-Rivera, &
Rodriguez, 2010).
3.2.6. Microstructure analysis
SEM was employed to investigate the micro-morphology of the
heat-resistant blueberry jam system, and the results were shown in
Fig. 1. The jams (without modified starch) possessed a smooth
surface without obvious network structures. And the structure
changed obviously with the increase of modified starch (MS3). The
structure of the jam showed an obvious network and porous
appearance, and the pore became smaller and more uniform with
the increase of modified starch. Similar results were also obtained
in other studies (Basu et al., 2011; Tan et al., 2014). The swelling of
the starch granular occurred at high temperature, and then the pore
at particle surface was open. A network structure was formed after
the penetration of the substances (might be pectin) into the starch
granules and combined together (Zhao, 2012). Other researchers
also reported the intermolecular binding of pectin and anthocyanin
(Lin, Fischer, & Wicker, 2016; Padayachee et al., 2013). Basu et al.
(2011) indicated that the network was formed in fruit jam
through hydrogen bonding and hydrophobic interactions.
3.3. Effects of the modified starch on anthocyanins of heat-resisting
blueberry jam
3.3.1. Infrared spectroscopy (IR) analysis
The IR spectra of blueberry anthocyanins, modified starch
(MS3), and the mixture were shown in Fig. 2(a). Blueberry an-
thocyanins had significant infrared absorption in the wave
number of 3030 cm1 and 1800e1600 cm1. These two absorp-
tions were the CeH stretching vibration of aromatic ring and C]
O stretching vibration of the ketone, respectively. The peak at
1000e1200 cm1 was attributable to CeO stretching vibration of
sugar ring. And the peak at 1400e1600 cm1 was benzene skel-
eton vibration.
Modified starch (MS3) had a wide and smooth absorption peak
at 3400 cm1. This indicated that OeH stretching vibration might
exist in MS3 and the association of hydroxyl compounds might be
occurred. The peak at 1000e1200 cm1 might be attributed to CeO
stretching vibration (Li et al., 2004). Modified starch had significant
infrared absorption in the wave number of 3000e2800 cm1. It was
CeH stretching vibration of the alkane. Peaks at 1400 cm1 and
1360 cm1 were attributable to the bending modes of HeCeH and
CeH symmetric bending of CH3 (Sit, Misra, & Deka, 2014).
When the blueberry anthocyanins was mixed with MS3, the
absorption peak at 3400 cm1 became sharper. This indicated that
the free OeH stretching vibration appeared and the association of
the hydroxyl compounds was reduced in the mixture. Similar re-
sults were also obtained in other study (Fang, Fowler, Tomkinson, &
Hill, 2002; Kazuo et al., 1998). Compared with the modified starch,
the infrared absorption peak at 1000e1200 cm1 of the mixture
decreased significantly. And this indicated that the mixture had
fewer CeO groups. It is reported that the interaction between
starch and other compounds became stronger with decrease of the
CeO groups in starch (Ma, Yu, & Wan, 2006). And it can be see that
an interaction between the modified starch and anthocyanins
might be occurred in the mixture.
The absorption peak at 1618e1636 cm1 was observed in all
these three samples. This absorption was OeH bending vibration of
water. And it was stronger in the mixture than that in anthocyanins.
This indicated that the water content increased after the mixing of
anthocyanins and modified starch (Secundo & Guerrieri, 2005;
Zhou, Meng, Chen, Zhu, & Yuan, 2014). This might be because
that the hydroxyl groups in anthocyanins and starch might be
combined together through hydrogen bond, and it inhibited the
formation of hydrogen bond between the hydroxyl groups in
starch. These hydroxyl groups could be combined with water
through hydrogen bond, and this led to the retention of the water
during baking (Dong et al., 2015).
3.3.2. 1H NMR analysis
The 1H NMR spectra of blueberry anthocyanins and the mixture
(blueberry anthocyanins and modified starch (MS3)) were shown
in Fig. 2(b) and (c). The chemical shift of the blueberry anthocyanins
and the mixture were 1.0e5.1 ppm and 3.3e5.2 ppm, respectively.
Fig. 1. SEM images of heat-resistant blueberry jam. (a) addition of 0% modified starch at magnifications in 500; (b) addition of 10% modified starch at magnifications in 500; (c)
addition of 15% modified starch at magnifications in 500; (d) addition of 20% modified starch at magnifications in 500; (e) addition of 0% modified starch at magnifications in
800; (f) addition of 10% modified starch at magnifications in 800; (g) addition of 15% modified starch at magnifications in 800; (h) addition of 20% modified starch at
magnifications in 800.
454 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456
Fig. 2. IR spectra, 1H NMR and XRD analysis. (a) IR spectra of blueberry anthocyanins, modified starch (MS3), and the mixture (blueberry anthocyanins and modified starch (MS3));
(b) 1H NMR analysis of blueberry anthocyanins; (c) 1H NMR of the mixture; (d) XRD analysis of blueberry anthocyanins, modified starch, and the mixture.
The chemical shift at 4.70 ppm represented the water molecules
(Dong et al., 2015). The water molecules might exist both in an-
thocyanins and the mixture. While the content of water in the
mixture was significantly higher than that in anthocyanins after the
1
H NMR spectra analysis. Similar results were also obtained in the
IR analysis and in de Graaf, Lammers, Janssen, & Beenackers (1995)
study. The chemical shift at 3.40e3.70 ppm represented the hy-
droxyl groups. The decrease of the peak height at 3.40e3.70 ppm of
the mixture was observed. And this indicated that the free hydroxyl
groups decreased after the combination of anthocyanins and
modified starch through hydrogen bonding.
3.3.3. X-ray diffraction (XRD) analysis
XRD analysis of blueberry anthocyanins, modified starch (MS3)
and the mixture (blueberry anthocyanins and modified starch
(MS3)) are shown in Fig. 2(d). The diffraction peaks appeared at
2q ¼ 23
, 33
for anthocyanins. The intensity of the diffraction
peaks was very high at 2q ¼ 33
. The diffraction peaks of the
modified starch were observed at 2q of 15
, 18
, 20
, 22
and 33
.
While the mixture of modified starch and anthocyanins showed
peaks at 18
and 20
. No common peaks were observed both in
anthocyanins and the mixture. And this might be the reason that
anthocyanins were embedded in the modified starch. Compared
with the modified starch, the intensity of the diffraction peaks of
the mixture had no obvious changes. The disappearance of some
diffraction peaks of the mixture might indicate the formation of a
complex (Desai, Olsen, Mallery, Stoner, & Schwendeman, 2010;
Huh, Ooya, Sasaki, & Yui, 2001).
Based on the results of the IR spectra, X-ray diffraction and 1H
NMR, it can be speculated that modified starch and anthocyanins
might be held together by hydrogen bonding. And this might be the
reason that the blueberry jam kept a great color after the addition
of modified starch. The modified starch could play a good color-
protection role in the jam during baking.
4. Conclusions
This paper focused on the effects of modified starches on the
processing properties of heat-resistant blueberry jam. The effects of
modified starch on the protection of the jam color were also
analyzed by using IR, NMR and X-ray. The results showed that the
optimal thickening agent was 10% modified corn starch (MS3), and
the baking temperature and time were 180
C and 20 min,
respectively.
Whether the jam was baked or not, L*, a* and b* of the jam
increased with increasing amount of modified corn starch (MS3).
The baking resistance and WHC of the jam increased with the in-
crease of modified starch. These results indicated that the modified
starch played an obviously positive role in the color, baking resis-
tance, WHC, appearance and spreadability of the blueberry jam.
Additionally, a significant difference (p < 0.05) was observed on the
particle size of the jam after the addition of modified starch. And
the structure of the jam with modified starch (MS3) showed an
obvious network structure and porous appearance, and the pore
 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456
became smaller and more uniform with the increase of modified
starch.
The obviously protective effects of modified starch on the
blueberry anthocyanins were observed. Based on the results of IR
spectra, X-ray diffraction and 1H NMR, it can be speculated that
modified starch and anthocyanins might be held together by
hydrogen bonding. And this might be the reason that the blueberry
jam kept a great color after the addition of modified starch.
Acknowledgments
This work was supported by National Natural Science Founda-
tion of China (Program No. 31101239), Major Scientific and Tech-
nological Innovation Project in Hubei Province (2015ABA035) and
the Fundamental Research Funds for the Central Universities
(Program No. 2013PY097).
References
Alloncle, M., & Doublier, J. L. (1991). Viscoelastic properties of maize starch/hy-
drocolloid pastes and gels. Food Hydrocolloids, 5, 455e467.
Basu, S., & Shivhare, U. S. (2010). Rheological, textural, micro-structural and sensory
properties of mango jam. Journal of Food Engineering, 100, 357e365.
Basu, S., & Shivhare, U. S. (2013). Rheological, textural, microstructural, and sensory
properties of sorbitol-substituted mango jam. Food and Bioprocess Technology, 6,
1401e1413.
Basu, S., Shivhare, U. S., & Raghavan, G. S. V. (2007). Time dependent rheological
characteristics of pineapple jam. International Journal of Food Engineering, 3,
1e10.
*Basu, S., Shivhare, U. S., Singh, T. V., & Beniwal, V. S. (2011). Rheological, texture and
spectral characteristics of sorbitol substituted mango jam. Journal of Food En-
gineering, 105, 503e512.
Beekwilder, J., Hall, R. D., & de Vos, C. H. R. (2005). Identification and dietary
relevance of antioxidants from raspberry. Biofactors, 23, 197e205.
Buran, T. J., Sandhu, A. K., Li, Z., Rock, C. R., Yang, W. H. W., & Gu, L. W. (2014).
Adsorption/desorption characteristics and separation of anthocyanins and
polyphenols from blueberries using macroporous adsorbent resins. Journal of
Food Engineering, 128, 167e173.
Chen, J. L., & Rui, H. M. (2010). Optimization of improving the water-holding ca-
pacity of chicken emulsion products by high hydrostatic pressure using
response surface methodology. Science & Technology of Food Industry, 31, 73e76.
Cordenunsi, B. R., Genovese, M. I., do Nascimento, O. J. R., Hassimotto, N. M. A., dos
Santos, R. J., & Lajolo, F. M. (2005). Effects of temperature on the chemical
composition and antioxidant activity of three strawberry cultivars. Food
Chemistry, 91, 113e121.
De Graaf, R. A., Lammers, G., Janssen, L. P. B. M., & Beenackers, A. A. C. M. (1995).
Quantitative analysis of chemically modified starches by lH-NMR spectroscopy.
Starch, 47, 469e475.
Desai, K. G. H., Olsen, K. F., Mallery, S. R., Stoner, G. D., & Schwendeman, S. P. (2010).
Formulation and in vitro-in vivo evaluation of black raspberry extract-loaded
PLGA/PLA injectable millicylindrical implants for sustained delivery of che-
mopreventive anthocyanins. Pharmaceutical Research, 27, 628e643.
*Dong, S. R., Liu, L. Z., Ju, Y., Lin, X. H., & Lian, X. J. (2015). Discussion of mechanism
on monascus red pigments with hydroxyls protected by retrograded maize
amylose and amylopectin. Science and Technology of Food Industry, 12, 302e306.
Fang, J. M., Fowler, P. A., Tomkinson, J., & Hill, C. A. S. (2002). The preparation and
characterisation of a series of chemically modified potato starches. Carbohy-
drate Polymers, 47, 245e252.
Felice, C. D., Vacca, P., Vecchio, A. D., Criscuolo, M., Lozupone, A., & Latini, G. (2004).
Early postnatal skin colour changes in term newborns with subclinical histo-
logical chorioamnionitis. European Journal of Pediatrics, 163, 550e554.
Fuleki, T., & Francis, F. J. (1968). Quantitative methods for anthocyanins. I. Extraction
and determination of total anthocyanin in cranberries. Journal of Food Science,
33, 72e77.
Galanakis, C. M., Tornberg, E., & Gekas, V. (2010). Dietary fiber suspensions from
olive mill wastewater as potential fat replacements in meatballs. LWT-Food
Science and Technology, 43, 1018e1025.
Gao, Z. C., Wu, T., Chen, W., & Zheng, X. D. (2013). Extraction and purification
research of anthocyanins of blueberry. Food and Fermentation Technology, 49,
1e18.
Gornas, P., Juhnevica-Radenkova, K., Radenkovs, V., Misina, I., Pugajeva, I.,
Soliven, A., et al. (2016). The impact of different baking conditions on the sta-
bility of the extractable polyphenols in muffins enriched by strawberry, sour
cherry, raspberry or black currant pomace. LWT - Food Science and Technology,
65, 946e953.
*Huang, W. F., Zhou, X. S., & Gu, C. (2009). Effect of modified starch on the quality of
heat-resisting fruit jam. Modern Food Science and Technology, 25, 924e927.
Huh, K. M., Ooya, T., Sasaki, S., & Yui, N. (2001). Polymer inclusion complex con-
sisting of poly (epsilon-lysine) and a-cyclodextrin. Macromolecules, 34,
455
2402e2404.
Javanmard, M., Chin, N. L., Mirhosseini, S. H., & Endan, J. (2012). Characteristics of
gelling agent substituted fruit jam: studies on the textural, optical, physico-
chemical and sensory properties. International Journal of Food Science and
Technology, 47, 1808e1818.
Javanmard, M., Chin, N. L., Yusof, Y. A., & Endan, J. (2012). Application of sago starch
as a gelling agent in jam. CyTA-Journal of Food, 10, 275e286.
Kang, W. L., Wang, Z. W., Zhou, Y., Meng, L. W., Liu, S. R., & Bai, B. J. (2008).
Factors influencing HPAM solution viscosity prepared by produced water
using orthogonal method. Journal of Central South University Technology, 15,
492e495.
Kazuo, O., Isao, Y., Toshiaki, Y., Shin, O., Seichi, R., Yuuko, N., et al. (1998). Studies on
the retrogradation and structural properties of waxy corn starch. Bulletin of the
Chemical Societ of Japan, 71, 1095e1100.
Kopjar, M., Adamovic, M., & Pilizota, V. (2011). Thermal degradation of anthocyanins
in blackberry juice with addition of sugars and starches. In 6th international
congress flour-bread, hrvatska, Opatija, 84e84.
Lian, X., Wang, C., Zhang, K., & Li, L. (2014). The retrogradation properties of
glutinous rice and buckwheat starches as observed with FT-IR, 13C-NMR and
DSC. International Journal of Biological Macromolecules, 64, 288e293.
Lian, X., Zhang, K., Luo, Q., Wang, C., & Liu, X. (2012). A possible structure of Ret-
rograded maize starch speculated by UV and IR spectra of it and its compo-
nents. International Journal of Biological Macromolecules, 50, 119e124.
Lin, Z., Fischer, J., & Wicker, L. (2016). Intermolecular binding of blueberry pectin-
rich fractions and anthocyanin. Food Chemistry, 194, 986e993.
Li, Y. M., Sun, S. Q., Zhou, Q., Qin, Z., Tao, J. X., Wang, J., et al. (2004). Identification of
American ginseng from different regions using FT-IR and two-dimensional
correlation IR spectroscopy. Vibrational Spectroscopy, 36, 227e232.
Liu, L. Z., Dong, S. R., Lian, X. J., Wang, Y. Y., & Lv, J. Y. (2015). Photobleaching and
thermostability studies on monascus red pigment absorbed by potato starch.
Science and Technology of Food Industry, 6, 82e85.
Martynenko, A., & Chen, Y. G. (2016). Degradation kinetics of total anthocyanins and
formation of polymeric color in blueberry hydrothermodynamic (HTD) pro-
cessing. Journal of Food Engineering, 171, 44e51.
Ma, X. F., Yu, J. G., & Wan, J. J. (2006). Urea and ethanolamine as a mixed plasticizer
for thermoplastic starch. Carbohydrate Polymers, 64, 267e273.
Padayachee, A., Netzel, G., Netzel, M., Day, L., Mikkelsen, D., & Gidley, M. (2013). Lack
of release of bound anthocyanins and phenolic acids from carrot plant cell walls
and model composites during simulated gastric and small intestinal digestion.
Food & Function, 4, 906e916.
Pilizota, V., Kopjara, M., Zupanic, N., & Balija, N. (2011). Anthocyanin content and
antioxid and activity of reduced-calorie blueberry jams fortified with green tea
or pine bark extracts. Acta Alimentaria, 41, 424e432.
Pineda-Gomez, P., Coral, D. F., Arciniegas, M. L., Rorales-Rivera, A., & Rodriguez-
Garcia, M. E. R. (2010). Role of water in maize starch gelatinization: an study by
differential scanning calorimetry. Ingeniería y Ciencia, 6, 129e141.
Poiana, M. A., Alexa, E., & Mateescu, C. (2012). Tracking antioxidant properties and
color changes in low-sugar bilberry jam as effect of processing, storage and
pectin concentration. Chemistry Central Journal, 6, 4e4.
Pritts, M. P., & Hancock, J. F. (1992). Highbush blueberry production guide. Ithaca, New
York, USA: Northeast Regional Agricultural Engineering Service.
Ramirez-Sucre, M. O., & Velez-Ruiz, J. F. (2014). Effect of formulation and storage on
physicochemical and flow properties of custard flavored with caramel jam.
Journal of Food Engineering, 142, 221e227.
Rodriguez-Mateos, A., Cifuentes-Gomez, T., George, T. W., & Spencer, J. P. E. (2014).
Impact of cooking, proving, and baking on the (poly)phenol content of wild
blueberry. Journal of Agricultural and Food Chemistry, 62, 3979e3986.
Sang-aroon, W., Saekow, S., & Amornkitbamrung, V. (2012). Density functional
theory study on the electronic structure of monascus dyes as photosensitizer
for dye-sensitized solar cells. Journal of Photochemistry and Photobiology A:
Chemistry, 236, 35e40.
Scibisz, I., & Mitek, M. (2009). Effect of processing and storage conditions on
phenolic compounds and antioxid and capacity of highbush blueberry jams.
Polish Journal of Food and Nutrition Sciences, 59, 45e52.
Secundo, F., & Guerrieri, N. (2005). ATR -FT/IR study on the interactions between
gliadins and dextrin and their effects on protein secondary structure. Journal of
Agricultural and Food Chemistry, 53, 1757e1764.
Sit, N., Misra, S., & Deka, S. C. (2014). Characterization of physicochemical, func-
tional, textural and color properties of starches from two different varieties of
taro and their comparison to potato and rice starches. Food Science and Tech-
nology Research, 20, 357e365.
*Song, X. (2013). Study of the mechanism of hydroxypropyl distarch phosphate in
ketchup. Jinan: Qilu University of Technology.
Sun, J. X., Bai, W. B., Zhang, Y., Liao, X. J., & Hu, X. S. (2001). Effects of electrode
materials on the degradation spectral characteristics visual colour and antiox-
idant capacity of cyaniding-3-glucoside and cyaniding-3-sophoroside during
pulsed electric field PEF treatment. Food Chemistry, 128, 742e747.
*Tan, C. P., Cui, B., Lu, Y. M., Zhao, N., & Wang, Y. (2014). Microstructure and rheology
of apple jam as influenced by cross-linked acetylated starch. Starch, 66,
780e787.
Terefe, N. S., Delon, A., Buckow, R., & Versteeg, C. (2015). Blueberry polyphenol
oxidase: characterization and the kinetics of thermal and high pressure acti-
vation and inactivation. Food Chemistry, 188, 193e200.
Xu, R. X., & Deng, R. J. (2013). The research of baking stable jam. Food Science and
Technology, 38, 72e76.
456 L.-L. Zhang et al. / LWT - Food Science and Technology 72 (2016) 447e456

Zhang, J., & Diao, S. P. (2013). Influences of food sour agents, sweeteners, and low-sugar jam. Jinan: Shandong Polytechnic University.
tthickeners on the stability of anthocyanin of Cinnamomum burmannii fruit. Zhou, Y., Meng, S. H., Chen, D. Y., Zhu, X. P., & Yuan, H. B. (2014). Structure char-
Science and Technology of Food Industry, 22, 266e270. acterization and hypoglycemic effects of dual modified resistant starch from
Zhao, N. (2012). Research of action mechanism on cross-linked acetylated starch in indica rice starch. Carbohydrate Polymers, 103, 81e86.