a water bath at different temperatures 50 80 u00b0 c for 3 hours the product was isolated as described in example 1 above specifically an aqueous amaranth suspension heated to 70 u00b0 c gave a slightly off white powder the taste of its aqueous suspensions was rated creamy by a sensory panel the stabilized starch displayed higher thermal stability as demonstrated by a dsc endotherm t g at 75 37 u00b0 c and had a water holding capacity of 8 619 g the average particle diameter was 1 74 u03bcm a sample heated to 80 u00b0 c showed a t g at 81 61 u00b0 c an aqueous wheat b suspension treated according to the above procedure and heated to 70 u00b0 c gave a slightly off white powder the taste of its aqueous suspensions was rated creamy by a sensory panel the stabilized starch displayed higher thermal stability as demonstrated by a dsc endotherm t g at 78 5 u00b0 c and had a water holding capacity of 5 1 g the average particle diameter was 1 05 microns a sample heated to 65 u00b0 c showed a t g of 70 7 u00b0 c and had a water holding capacity of 5 7 g an aqueous taro starch suspension treated according to the above procedure and heated to 70 u00b0 c gave a slightly off white powder the taste of its aqueous suspensions was rated creamy by a sensory panel the stabilized starch displayed higher thermal stability as demonstrated by a dsc endotherm t g at 85 u00b0 c and had a water holding capacity of 10 28.