Physicochemical properties and digestibility of modified tapioca starch, a double modification with heat moisture treatment and crosslinking

2021 ◽  
Author(s):  
T. Hawari ◽  
N. M. Nizardo ◽  
E. Saefudin
Keyword(s):  
Physicochemical Properties ◽  
Tapioca Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Modified Tapioca Starch ◽  
Double Modification

scholarly journals Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5528
Author(s):  
Chia-Long Lin ◽  
Jheng-Hua Lin ◽  
Jia-Jing Lin ◽  
Yung-Ho Chang
Keyword(s):  
Potato Starch ◽  
Pasting Properties ◽  
Degree Of Polymerization ◽  
Viscosity Change ◽  
Tapioca Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Similar Content ◽  
Gelatinization Properties ◽  
Potato Starches

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of Coix seed starches

2016 ◽  
Vol 68 (7-8) ◽  
pp. 662-674 ◽  
Author(s):  
Xing Liu ◽  
Jin-Hong Wu ◽  
Jun-Hua Xu ◽  
Dan-Zhuo Mao ◽  
Yong-Jian Yang ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Physicochemical Properties ◽  
Heat Moisture Treatment ◽  
Coix Seed ◽  
Moisture Treatment ◽  
The Impact

Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties

2013 ◽  
Vol 22 (2) ◽  
pp. 383-391 ◽  
Author(s):  
Ji Hong Ahn ◽  
Hye Rim Baek ◽  
Kyung Mi Kim ◽  
Gui Jung Han ◽  
Jun Bong Choi ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Heat Moisture Treatment ◽  
Moisture Treatment
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