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How Water content Influence the RS content?
The yield of RS formed in heat-moisture treatment is closely related to water content, which may be an inherent component of food or added during cooking. Generally, optimum water content leads to proper and complete gelatinization followed by retrogradation, thus contributing to the RS.
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Solutes and ions tie up water in solution. Solutes lower aw and this reduction in aw depends on the total concentration of dissolved molecules and ions. Since these bind to water m
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