Corn, waxy maize, potato and tapioca starches were cooked, subjected to different dehydration (oven‐, freeze‐ and drum drying) and storage (frozen and refrigerated) conditions, and evaluated for pancreatic alpha amylase susceptibility. Dehydration reduced the enzyme susceptibility of all the starches. Oven drying had a greater effect than freeze‐ or drum drying. Frozen and refrigerated storage affected the susceptibility of corn, potato and tapioca starches but not waxy maize starch. Refrigerated storage had a greater effect than frozen storage. No differences were observed between constant and variable temperature frozen storage or between quick and slow freezing. The enzyme susceptibility did not change during 6 wk of storage.
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Kayisu et al. (1979) studied this question.
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