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.

Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Shatabhisha Sarkar
Keyword(s):  
Amylose Content ◽  
Binding Capacity ◽  
Fagopyrum Esculentum ◽  
Morphological Properties ◽  
Water Binding ◽  
Native Starch ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Oil Binding

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated. Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.

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.

Physiochemical Properties of Cocoyam Starch Extracted in Two Media

2017 ◽  
Vol 64 ◽  
pp. 32-39
Author(s):  
Charles Ishiwu ◽  
Ikechukwu Maxwell Onoh ◽  
Peace Ogechi Nwanya ◽  
Albert Chibuzo Agulanna
Keyword(s):  
Particle Size ◽  
Amylose Content ◽  
Binding Capacity ◽  
Water Solution ◽  
Ammonium Oxalate ◽  
Industrial Applications ◽  
Temperature Dependent ◽  
Water Binding ◽  
Physiochemical Properties ◽  
Swelling Power

Starch was extracted (isolated) from cocoyam with the aid of water solution of oxalic acid and ammonium oxalate in 8 samples of ratios, 1:3, 1:1, 3:1, 2:3, 2:1, 1:2 and 0:0 respectively. The physiochemical properties were investigated in order to unveil its characteristics and unravel the potentials for industrial applications of the cocoyam starch. The physiochemical properties investigated includes; Amylose and Amylopectin contents, water binding capacity, particle size distribution, swelling power and solubility. The results obtained showed that swelling power and solubility of the starch were temperature dependent. The solubility was found to increase with temperature increase as the cocoyam starch showed highest solubility within the 70-90°C temperature range. The swelling power was found fluctuating between the temperatures of 25-90°C. The swelling power starch sample isolated with blending ratios of 2:1 and 1:2 were temperature dependent. The Amylose content ranges from 3.06 to 31.21%.

scholarly journals MODIFIKASI TEPUNG GANYONG (Canna edulis Kerr.) METODE HEAT MOISTURE TREATMENT PADA SUHU DAN WAKTU PEMANASAN BERBEDA DAN APLIKASI TEPUNG PADA PEMBUATAN COOKIES

2019 ◽  
Vol 6 (1) ◽  
pp. 65
Author(s):  
Yudi Garnida
Keyword(s):  
Moisture Content ◽  
Amylose Content ◽  
Heating Temperature ◽  
Heating Time ◽  
Pasting Properties ◽  
Fiber Content ◽  
Crude Fiber ◽  
Heat Moisture Treatment ◽  
Crude Fiber Content ◽  
Moisture Treatment

The purpose of this study was to determine the effect of modification of flour ganyong with temperature variations and heating time can improve the characteristics of flour ganyong and increase its use in food processing. The experimental design used in this study is a 3 x 3 factorial pattern in Randomized Block Design (RBD) and replication conducted three times, resulting in 27 experimental units. Factors used in the study were Heat Moisture Treatment (HMT) heating temperature (80°C, 90°C and 100°C) and Heat Moisture Treatment (HMT) heating time (1 hour, 2 hours and 3 hours). The main research responses include chemical responses: pasting properties, moisture content, amylose content and crude fiber content. Based on the result of the research, Heat Moisture Treatment (HMT) heating temperature has an effect on pasting properties, moisture content, amylose content and crude fiber content. Heat Moisture Treatment (HMT) heating time has an effect on pasting properties, moisture content, amylose content and crude fiber content. The interaction between temperature and heating modification time of Heat Moisture Treatment (HMT) has an effect on pasting properties, moisture content, amylose content and crude fiber content. The result of this research is the sample of m3n3 (heating temperature 100°C and heating time 3 hours) with average water content 5,47%, amylose 27,07% and viscosity setback 856,7 Cp. The preparation of cookies from selected modified ganyong flour is carried out by the organoleptic response test. Based on the test results of ganyong flour cookies modification Heat Moisture Treatment (HMT) is preferred in terms of taste, color and texture.  

scholarly journals Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Nur Rohmah Lufti A'yuni ◽  
Yustinus Marsono ◽  
Djagal Wiseso Marseno ◽  
Priyanto Triwitono
Keyword(s):  
Cajanus Cajan ◽  
Amylose Content ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Pigeon Pea ◽  
Relative Crystallinity ◽  
Water Binding ◽  
Significant Difference ◽  
Pea Starch ◽  
Composition Structure

Abstract. A’yuni NRL, Marsono Y, Marseno DW, Triwitoyo P. 2021. Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia. Biodiversitas 22: 3430-3439. Information on the characteristics of pigeon pea (Cajanus cajan (L.) Millsp.) starch would provide a scientific basis for developing its application. However, data about characteristics of pigeon pea starch, especially from the Southeast Asia region, has been limited. This study determined the composition, structure, and physicochemical characteristics of pigeon pea starches from three different Indonesian regions, i.e., Bali, Yogyakarta, and West Nusa Tenggara (NTB). We also investigated the potential application of Indonesian pigeon pea starches. Pigeon pea starch was extracted using a wet method, and then pigeon pea starch was characterized. The yield of pigeon pea starches ranged from 29.83-31.68%. Pigeon pea starches showed a significant difference (P<0.05) in amylose content (54.74-58.51%), relative crystallinity (24.20-28.97%), water-binding capacity (0.70-0.76 g/g), oil binding capacity (0.55-0.58 g/g), swelling power (13.19-14.52 g/g), and solubility (9.48-11.15%). The pasting properties (except for final viscosity) and thermal properties (except for onset temperature and gelatinization enthalpy) differed significantly. Granules of pigeon pea starch were oval to elliptical, with a mean granule diameter of 18.41-19.98 µm. According to X-ray diffraction patterns, pigeon pea starches showed CA type, contained orthorhombic and hexagonal crystals. Pigeon pea starches also showed the same FTIR spectra. The results revealed that the differences in pigeon pea growing locations affect pigeon pea starch's composition and physicochemical properties. The highest amylose content and lowest relative crystallinity were found in Yogyakarta pigeon pea starch. In the future, our findings could be used to develop pigeon pea starch for various food applications.

scholarly journals Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 133 ◽  
Author(s):  
Achmad Ariyantoro ◽  
Nakako Katsuno ◽  
Takahisa Nishizu
Keyword(s):  
Corn Starch ◽  
Binding Capacity ◽  
Morphological Characteristics ◽  
Pasting Properties ◽  
Morphological Properties ◽  
Stability Ratio ◽  
Water Binding ◽  
Swelling Power ◽  
Modification Process ◽  
Power Peak

The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.

scholarly journals Effect of drying method and variety on quality of cassava starch extracts

2013 ◽  
Vol 13 (60) ◽  
pp. 8351-8367
Author(s):  
BO Akintunde ◽  
◽  
TY Tunde-Akintunde
Keyword(s):  
Moisture Content ◽  
Binding Capacity ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Drying Methods ◽  
Peak Time ◽  
Water Binding ◽  
Swelling Power ◽  
Cassava Varieties

Cassava tubers are main sources of calories and dietary fibre for Nigerians. Cassava tubers are highly perishable and need to be processed immediately after harvest. Cassava can be used for human consumption, livestock feed or industrial purposes. Cassava starch is one of the main industrial products of cassava processing. The long drying times for cassava starch production during sun drying have necessitated the need for alternative drying methods. However, the quality of the starch obtained from these alternative drying methods needs to be investigated. Starch was produced from four different varieties (TME 1, TMS 30572, TMS 01/1235 and TMS 01/1181) of cassava using two drying methods (sun and oven drying at 40o C). The physical (yield and moisture content), functional (water binding capacity, swelling power and solubility) and pasting properties of the starch produced were investigated. The moisture content varied from 9.24 to 10.48%, with oven dried TME 1 having the lowest values and sun dried TMS 01/1181 having the highest value. The yield of starch obtained from drying the four varieties using the two drying methods increased from 458.5 to 687.2g per kg of cassava tuber. The water binding capacity, swelling power and solubility increased from 97.97 to 99.83 g water/g sample, 11.69–14.19 g/ml and 10.20 – 12.96% (g soluble solids/ g DM of whole starch sample) respectively, for the different varieties dried using the two drying methods. Peak viscosity, trough, break down, final viscosity, peak time and pasting temperature values for the four cassava varieties were in the range of 335.76–619.89 RVU, 135.67–192.35 RVU, 199.38–433.99 RVU, 196.01–257.72 RVU, 3.23–3.91 min and 70.05–72.95oC, respectively for the two drying methods. The values obtained from the cassava varieties considered were generally significantly different (except colour) which shows significant effect of cassava variety used on starch properties. Also, cassava starch samples dried at lower temperature have better functional and pasting properties. This indicates that alternative drying methods should be used at temperatures lower than 40oC in order to obtain products of high quality.

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