Heat-moisture treatment, a physical modification method of starch, causes changes in the internal structure of starch and thereby produces resistant starch (RS). In this study, the heat-moisture treatment conditions (moisture content, heating temperature, and incubation time) was optimized to maximise the RS contents of the treated sweet potato and yam starches, using the Box-Behnken design and response surface analysis. The predicted maximised RS content of the treated sweet potato starch () was obtained under optimal conditions of moisture content, heating temperature of C, and incubation time of ; the predicted maximised RS content of the treated yam starch () was obtained under optimal conditions of moisture content, heating temperature of C, and incubation time of using a quadratic model within the range of various process variables. | Optimisation of heat-moisture treatment conditions for producing high amounts of resistant starches from purple sweet potato and yam starches using response surface methodology
