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Changes in crystalline and amorphous regions of corn flour and cornstarch based on FTIR analysis.
| Sample | Crystalline |
Amorphous |
| A1045/A1022 | A1022/A995 | |
| Corn flour native | 0.9289 ± 0.0037 | 1.0249 ± 0.0007 |
| Corn flour treated | 1.0213 ± 0.0126 | 0.8759 ± 0.0062 |
| Cornstarch native | 0.9682 ± 0.0339 | 1.0302 ± 0.0030 |
| Cornstarch treated | 1.0376 ± 0.0023 | 0.8164 ± 0.0065 |
Values expressed are mean ± standard deviation (number of replications = 2).
