Enhancement of Retrograded Maize Amylopectin in Aged Starch Paste by Monascus Fermentation Under Solid Fermentation

Puntos clave

• The enhancement of amylopectin significantly improves the texture of aged starch paste.
• Results indicate that solid fermentation with Monascus increases amylopectin content by over 20% compared to untreated starch.
• Analysis employed solid fermentation with Monascus to investigate changes in starch properties in a lab setting.
• These findings suggest potential applications in food processing for improving starch-based products.