Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions.

Lentil starch (LS) dispersions (flour to water 1:4w/w) were subjected to high pressure (HP) treatment at 0.1, 400, 500 and 600MPa for 10min, followed by evaluation on the functional, particle size, rheological, pasting, and structural properties of post-process samples. Water holding capacity of pressurized starch increased with the pressure intensity due to increase in damaged starch.