Impact of acid and heat-moisture treatment combination on physicochemical characteristics and resistant starch contents of sweet potato and yam starches

2014 ◽  
Vol 66 (11-12) ◽  
pp. 1013-1021 ◽  
Author(s):  
Pham Van Hung ◽  
Nguyen Thi Huyen My ◽  
Nguyen Thi Lan Phi
Keyword(s):  
Sweet Potato ◽  
Resistant Starch ◽  
Physicochemical Characteristics ◽  
Treatment Combination ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

scholarly journals Karakteristik Fisikokimia Tepung Daluga (Cyrtosperma merkusii. (Hassk.) Schott) Hasil Modifikasi Fermentasi Bakteri Asam Laktat dan Heat Moisture Treatment (HMT)

2019 ◽  
Vol 8 (3) ◽  
pp. 94
Author(s):  
Didah Nur Faridah ◽  
Nestri Purnamasari ◽  
Sri Laksmi Suryaatmaja
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Resistant Starch ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Gelatinization Temperature ◽  
Heat Moisture Treatment ◽  
North Sulawesi ◽  
Moisture Treatment

Daluga (Cyrtosperma merkusii. (Hassk.) Schott) adalah salah satu jenis tanaman umbi kaya karbohidrat yang berasal dari Kepulauan Siau, Manado, Sulawesi Utara. Kandungan pati daluga yang tinggi berpotensi sebagai bahan baku pembentukan pati resisten (Resistant starch/RS). Tujuan dari penelitian ini adalah meningkatkan kadar RS tepung daluga melalui modifikasi Heat Moisture Treatment/HMT dan fermentasi Bakteri Asam Laktat/BAL serta mengkaji pengaruh modifikasi terhadap sifat fisikokimia tepung daluga modifikasi. Penelitian terdiri dari 3 perlakuan antara lain HMT menggunakan oven (100 ̊C, 16 jam), autoklaf (121 ̊C, 60 menit), dan kombinasi fermentasi BAL dengan Lactobacillus plantarum BSL dan HMT. Berdasarkan hasil analisis, tepung daluga hasil modifikasi oven, autoklaf, dan Lactobacillus plantarum BSL + HMT memiliki kadar RS masing-masing sebesar 7,14; 8,81; 5,31% (db). Hasil modifikasi tepung daluga juga berpengaruh terhadap kadar serat pangan, amilosa, serta perubahan viskositas dan suhu gelatinisasi. Kesimpulannya, tepung daluga dengan modifikasi HMT dan fermentasi bakteri asam laktat dapat memberikan pengaruh yang bervariasi pada berbagai sifat fisikokimianya.Physicochemical Characteristics of Modified Daluga Flour (Cyrtosperma Merkusii. (Hassk.) Schott) by Lactic Acid Bacteria Fermentation and Heat Moisture TreatmentAbstractDaluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of the tubers originated from the Siau Islands, Manado, and North Sulawesi. The starch contents of daluga which were quite and have the potency as raw materials for starch resistant (SR) formation. The objectives of this research were to increase the SR content of daluga flour, to obtain a modified flour with Lactic Acid Bacteria (LAB) fermentation and Heat Moisture Treatment/HMT of daluga flour and to examine the effect of HMT and LAB fermentation on physicochemical characteristics of daluga flour. The study consist of 3 treatments of HMT, i.e. oven (100°C, 16 hours), autoclave (121° C, 60 minutes), and combination of LAB fermentation by Lactobacillus plantarum BSL and HMT. The result showed the specific value of RS from oven, autoclaves and LAB treatment i.e. 7.14, 8.81, 5.31%, respectively. The results of modified daluga flour could affect dietary fiber, amylose contents, viscosity and gelatinization temperature. As conclusion, modified daluga flour with HMT treatment and fermentation might provide specific result on its physicochemical characteristics.

scholarly journals Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1226-1233
Author(s):  
R.H.B. Setiarto ◽  
H.D. Kusumaningrum ◽  
B.S.L. Jenie ◽  
T. Khusniati ◽  
N. Widhyastuti ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Binding Capacity ◽  
Double Helix ◽  
Physicochemical Characteristics ◽  
Pasting Properties ◽  
Water Binding ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50oC), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110oC), and the autoclaving (15 mins, 121oC) - cooling (24 hrs, 4oC) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

scholarly journals Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour

2015 ◽  
Vol 12 (8) ◽  
pp. 560-566 ◽  
Author(s):  
Anuchita Moongngarm ◽  
Piyatida Srijinda ◽  
Tatdao Paseephol ◽  
Supachai Samana ◽  
Nipapon Martphutorn
Keyword(s):  
Resistant Starch ◽  
Rice Flour ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Starch Formation

scholarly journals Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur

2016 ◽  
Vol 8 (2) ◽  
pp. 61
Author(s):  
Virna Muhardina ◽  
Lukmanul Hakim ◽  
Zaidiyah Zaidiyah ◽  
Anshar Patria ◽  
Ismail Sulaiman
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Sweet Potato ◽  
Potato Starch ◽  
Total Dietary Fiber ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperatureThe aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce the optimal dried-noodle based starch. Native starch was maintained in varied water content (20%, 25% and 30%) and heat moisture treatment (HMT) by exposing the starch in high temperature, i.e. 90oC, 95oC, 100oC and 110oC for 3 h. The treated starch was analyzed using some parameters such as: swelling power, solubility, SEM (scanning electron microscopy) and total dietary fiber. Based on this study, swelling power shows decreasing as increasing both HMT temperature and starch water content. In other hand, solubility shows not significant different among all treatments. The treated-starch granule which is exposed to high temperature has irregular shape compared to granule in lower temperature. Furthermore, total dietary fiber shows significant different among the starch moisture content and the temperature treatment. HMT modification at 100oC and starch water content of 30% is chosen as the best results

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