Thermal and enzymatic treatments for the release of free ferulic acid from maize bran

The major carbohydrate of tuber and root crops is starch, which accounts for 16¯24% of their total weight. In recent years, substantial progress has been made in understanding the relationship between starch structure and physicochemical properties. However, these studies have been mainly on cereal starches. The present status of knowledge on the composition, structure, gelatinization retrogradation, digestibility and rheological properties of tuber and root starches is reviewed. In addition, present concepts of granule structure, gelatinization, retrogradation and rheology are also reviewed. Future research needs in the area of tuber and root starches are discussed.