indicated that the intrinsic viscosity values
of the samples before heating were significantly higher than those
of heated samples. Furthermore, addition of AA to the heated
samples further decreased the intrinsic viscosity of the samples.
Reduction in the intrinsic viscosity may indicate that AA could
cause starch degradation. These results are in agreement with
Sriburi and others (1999) and Hirashima and others (2005) who
added AA to cassava and corn starches, respectively. Nevertheless,
AA had no effect on starch molecules before gelatinization.