What You Need to Know
The process relies on mechanical disruption of parenchyma cells to liberate amylose and amylopectin granules, followed by aqueous washing that precipitates saponins through their amphiphilic nature. Subsequent controlled drying prevents gelatinization by maintaining temperatures below 70 °C, thereby preserving the crystalline structure of the starch and its retrogradation resistance.
The Science
Primary Reaction
Mechanical rupture of parenchyma cells releases starch granules; aqueous washing precipitates saponins; thermal drying preserves starch crystallinity.