Effects of heat moisture treatment on the structural, physicochemical, and digestibility properties of potato starch‐soybean peptide complexes

2021 ◽  
Author(s):  
Xu Chen ◽  
Yuge Zhang ◽  
Huabin Zhao ◽  
Liyun Chen ◽  
Yan Zeng ◽  
...  
Keyword(s):  
Potato Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Peptide Complexes

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.

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

Heat-moisture treatment (HMT) on blends from potato starch (PS) and sweet potato starch (SPS)

2018 ◽  
Vol 133 (3) ◽  
pp. 1491-1498 ◽  
Author(s):  
Cristina Soltovski de Oliveira ◽  
Camila Delinski Bet ◽  
Radla Zabian Bassetto Bisinella ◽  
Lucas Henrique Waiga ◽  
Tiago André Denck Colman ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

scholarly journals The effect of heat-moisture treatment conditions on the structure properties and functionalities of potato starch

10.5219/1647 ◽  
2021 ◽  
Vol 15 ◽  
pp. 824-834
Author(s):  
Chunli Deng ◽  
Oksana Melnyk ◽  
Yanghe Luo
Keyword(s):  
Potato Starch ◽  
Hollow Structure ◽  
Hydroxyl Group ◽  
In Vitro Digestibility ◽  
Relative Crystallinity ◽  
Heat Moisture Treatment ◽  
Three Samples ◽  
Significant Difference ◽  
Moisture Treatment

Potato starch was modified via heat-moisture treatment (HMT) under various reaction conditions. The effect of HMT on structural, physicochemical, and in vitro digestibility were investigated. HMT led to the rupture, adhesion and partial gelatinization, and agglomeration of the granules which surface became rougher, thereby increasing the particle size and resulting in the hollow structure located at the hilum of potato starch granules. XRD results showed an increased relative crystallinity and transformed crystalline structure from B-type to C-type with the extension of heat moisture treatment. FTIR spectroscopy results indicated that HMT might cause additional interactions between amylose-amylose, and/or amylose-amylopectin and/or amylopectin-amylopectin chains, which eventually leads to the increase of the mass of the carbonyl group and a hydroxyl group. HMT significantly decreased the peak viscosity, hold viscosity, and breakdown viscosity of starch, while the gelatinization temperature increased. The tHMT1, THMT100, and CHMT15 had the lowest content of RDS and there was no significant difference between the three samples, that is these three samples had the highest total content of SDS and RS.

scholarly journals Technological properties of potato starch treated by Heat-Moisture Treatment with addition of organic acids

2021 ◽  
Vol 10 (1) ◽  
pp. 90-99
Author(s):  
Jéssica Iwasenko Giacomozzi ◽  
Bárbara Ruivo Válio Barretti ◽  
Vanessa Soltes de Almeida ◽  
Camila Delinski Bet ◽  
Marco Aurélio da Silva Carvalho Filho ◽  
...  
Keyword(s):  
Organic Acids ◽  
Potato Starch ◽  
Technological Properties ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

scholarly journals ​Partial Characterization of Custard Powder Prepared from Native and Modified Non-conventional Starches

2021 ◽  
Author(s):  
Shatabhisa Sarkar
Keyword(s):  
Bulk Density ◽  
Sweet Potato ◽  
Potato Starch ◽  
Textural Properties ◽  
Soluble Solids ◽  
Heat Moisture Treatment ◽  
Sensory Score ◽  
Moisture Treatment ◽  
Sensory Parameters ◽  
Custard Powder

Background: Non-conventional sources of starch like sweet potato, jackfruit seeds, dioscorea are under-utilized as compared to conventional sources. So, it is necessary to utilize these underutilized crops for enhancing their application in food. Custard powder prepared from modified starches (heat moisture treatment and hydroxypropylation crosslinking) were evaluated in the present study. Methods: Custard powder was prepared from native and modified (heat moisture treatment and hydroxypropylation crosslinking) starches of sweet potato, jackfruit seeds and dioscorea. The properties of custard powder and custard were analyzed for hygroscopicity, bulk density, total soluble solids, textual, viscosity, colour and sensory parameters. Result: Bulk density was higher for custard powder prepared from hydroxypropylated crosslinked starch. Viscosity and textural properties of custard prepared from hydroxypropylated crosslinked starch were good. On sensory score custard with hydroxypropylated crosslinked sweet potato starch was preferred by consumers.

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