ABSTRACTBlack gram (Phaseolus mungoL.) starch was modified by heat and moisture treatments, acetylation, oxidation, cross‐linking, and adding free fatty acids (palmitic, stearic, and linoleic). Heat and low moisture treatment, acetylation, oxidation, and cross‐linking lowered the starch gelatinization temperature by 1–6°C, while adding fatty acids and the high moisture‐heat treatment raised it by 1–4°C. All modifications caused an increase in least gelation concentration of starch. High moisture‐heat treatment increased both water and oil absorption of starch. At 95°C, heat‐moisture treated, acetylated, and oxidized starches were more soluble, while fatty acid treated and cross‐linked starches were less soluble compared to raw starch. The modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0. Heat‐moisture treated and chemically modified starches had lower swelling capacity (at 95°C) than that of isolated starch, whereas addition of fat
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