Table 1.

Heat-moisture treatment conditions for various starches

Starch	Moisture content (%, w.b)	Time (h)	Temperature (°C)	References
Borlotti bean	22	16	100	Güzel and Sayar (2010)
Cassava	18–24	3–16	110	Abraham (1993)
	30	10	100	Gunaratne and Hoover (2002)
Canna	18–25	16	100	Watcharatewinkul et al. (2009)
	20–30	5–30 min	110	Zhang et al. (2009)
Chickpea	22	16	100	Güzel and Sayar (2010)
Chestnut	25–28	3	110	Singh et al. (2009)
Corn	30	2	100–120	Chung et al. (2009)
	20	15–60 min	120	Pukkahuta et al. (2008)
	13.5	–	120–130	Miyazaki and Morita (2005)
	15–27	16	110	Kweon et al. (2000)
	18–27	16	100	Franco et al. (1995)
Finger millet	20–30	16	100	Adebowale et al. (2005)
Ginger	27	16	100	Vieira and Sarmento (2008)
Lentil	30	2	120	Chung et al. (2009)
	10–30	16	100	Hoover and Vasanthan (1994)
Pea	30	2	120	Chung et al. (2009)
Peruvian carrot	27	16	100	Vieira and Sarmento (2008)
Potato	24	16	100	Varatharajan et al. (2010)
	17–26	24	90–130	Vermeylen et al. (2006)
	30	10	100	Gunaratne and Hoover (2002)
	10–30	16	100	Hoover and Vasanthan (1994)
Sago	20	1	100–120	Pukkahuta and Varavinit (2007)
Sweet potato	27	16	100	Vieira and Sarmento (2008)
	25	4–16	110	Collado and Corke (1999)
Wheat and yam	10–30	16	100	Hoover and Vasanthan (1994)
White sorghum	18–27	16	110	Olayinka et al. (2008)