scholarly journals Pasting properties of jack bean (Canavalia ensiformis) modified starch with heat moisture treatment

2021 ◽  
Vol 905 (1) ◽  
pp. 012092
Author(s):  
A R Ariyantoro ◽  
D R Affandi ◽  
A Yulviatun ◽  
D Ishartani ◽  
A Septiarani
Keyword(s):  
Moisture Content ◽  
Pasting Properties ◽  
Peak Time ◽  
Modified Starch ◽  
Jack Bean ◽  
Heat Moisture Treatment ◽  
Randomized Design ◽  
Moisture Treatment ◽  
Two Factors ◽  
Pasting Temperature

Abstract Jack bean is a local legume that can grow in suboptimal land and potential to be developed in Indonesia. Jack bean seed has 33.32% of protein and 61.15% of carbohydrate so it can become a starch source for the food industry. Native starch has a limited application on food products because of its weak characteristics such as being unstable to heat and shear. Heat Moisture Treatment (HMT) starch modification is needed to overcome the weaknesses. HMT is a natural modification because it does not leave a chemical residue. The objective of this research was to investigate the effects of heat moisture treatment (HMT) with various moisture content and time on the pasting properties (peak, through, breakdown, final, setback viscosity, peak time, and peak temperature) of jack bean modified starch. This research used Factorial Completely Randomized Design (FCRD) with two factors, varying moisture content (27%, 30%, 33%) and time (10 h, 13 h, 16 h). The results show that the various moisture leads to increase peak-time, pasting temperature and decrease peak viscosity, through viscosity, breakdown, final and setback viscosity. In addition, higher HMT time could increase peak time, pasting temperature but decrease peak, trough, breakdown, final and setback viscosity.

scholarly journals SIFAT PASTA PATI MILLET (Pennisetum glaucum (L.) R. Br.) TERMODIFIKASI HEAT MOISTURE TREATMENT UNTUK PEMBUATAN SOHUN

2021 ◽  
Vol 5 (1) ◽  
pp. 64
Author(s):  
Retno Widyastuti
Keyword(s):  
Moisture Content ◽  
Pennisetum Glaucum ◽  
Pasting Properties ◽  
Gel Strength ◽  
Modified Starch ◽  
Heat Moisture Treatment ◽  
Starch Modification ◽  
Moisture Treatment ◽  
Paste Properties ◽  
Starch Paste

Improve the consumption of millet to vermicelli promoted for food diversification. Millet starch less stable of stirring and heating. Starch modification can improve the quality. In this research to evaluate pasting character of millet starch modified by heat moisture treatment which suitable for vermicelli. Heat moisture treatment conditioned at 25% moisture content and heating 100, 130 and 150 0C for 3, 5 and 7 hours with oven. Crystalline and starch paste properties of modified starch were analyzed and then selected to vermicelli. The suitable starch for vermicelli which stable paste of stirring and heating and high gel strength. The results show modified starch with 100 °C for 7 hours has an ideal for vermicelli. Shown by lower peak viscosity and viscosity breakdown (2951 cP and 71 cP), high final viscosity (3695 cP).Keyword : Heat moisture treatment, millet starch, RVA, pasting properties

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 The study of functional and pasting properties of Taro “SEMIR” (Colocasia Esculenta L. Schott) starch modified by various thermal process

2018 ◽  
Vol 1 (1) ◽  
pp. 36-47
Author(s):  
Endah Wulandari ◽  
◽  
Herlina Marta ◽  
Elazmanawati Lembong ◽  
Fransiska Ariela ◽  
...  
Keyword(s):  
Rice Flour ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Raw Material ◽  
Pressure Treatment ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Pasting Temperature ◽  
C 30 ◽  
Swelling Volume

Taro tubers locally known as Semir are potentially used as a source of starch. Taro Semir starch can be used as a substitute of rice flour in the raw material of rice vermicelli. However, native taro starch has not been optimally utilized due to poor functional and poor pasting properties. Thus, further treatment is needed to improve their properties. The ideal characteristics of starch as a raw material of vermicelli are low swelling volume, stable against heating and stirring, and fast-rising value of setback viscosity. The aim of this research was to determine a suitable physical modification to produce functional and pasting properties of taro Semir starch. The physical modifications were applied in preparing taro Semir starch includes Heat Moisture Treatment (HMT) at 110°C for 8 hours, Heat Pressure Treatment (HPT) at 120°C 1 hour, Microwave Heat/Moisture Treatment (MWT) with 100W 20 minutes, and Osmotic Pressure Treatment (OPT) at 120°C 30 minutes. Those modified taro Semir starch were compared with the native taro Semir starch. Taro Semir starch modified by HMT revealed with the best performance compared to others modification. The obtained characteristic of this starch were swelling volume of 6.57±0.80 mL/g, solubility of 5.80±0.29 %, water absorption capacity of 2.59±0.09 g/g, gel strength of 3,518±0.17 gF, syneresis percentage of 5.39±2.31 %, pasting temperature of 83.65±0.77°C, peak viscosity 4,349.17±192.61 cP, breakdown viscosity 494±33.81 cP, and setback viscosity of 2,413±165.85 cP. It was concluded that HMT at 110°C for 8 hours considered as the best method of modification for the Taro Semir starch.

scholarly journals The study of functional and pasting properties of Taro “SEMIR” (Colocasia Esculenta L. Schott) starch modified by various thermal process

2018 ◽  
Vol 1 (1) ◽  
pp. 36-47
Author(s):  
Endah Wulandari ◽  
◽  
Herlina Marta ◽  
Elazmanawati Lembong ◽  
Fransiska Ariela ◽  
...  
Keyword(s):  
Rice Flour ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Raw Material ◽  
Pressure Treatment ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Pasting Temperature ◽  
C 30 ◽  
Swelling Volume

Taro tubers locally known as Semir are potentially used as a source of starch. Taro Semir starch can be used as a substitute of rice flour in the raw material of rice vermicelli. However, native taro starch has not been optimally utilized due to poor functional and poor pasting properties. Thus, further treatment is needed to improve their properties. The ideal characteristics of starch as a raw material of vermicelli are low swelling volume, stable against heating and stirring, and fast-rising value of setback viscosity. The aim of this research was to determine a suitable physical modification to produce functional and pasting properties of taro Semir starch. The physical modifications were applied in preparing taro Semir starch includes Heat Moisture Treatment (HMT) at 110°C for 8 hours, Heat Pressure Treatment (HPT) at 120°C 1 hour, Microwave Heat/Moisture Treatment (MWT) with 100W 20 minutes, and Osmotic Pressure Treatment (OPT) at 120°C 30 minutes. Those modified taro Semir starch were compared with the native taro Semir starch. Taro Semir starch modified by HMT revealed with the best performance compared to others modification. The obtained characteristic of this starch were swelling volume of 6.57±0.80 mL/g, solubility of 5.80±0.29 %, water absorption capacity of 2.59±0.09 g/g, gel strength of 3,518±0.17 gF, syneresis percentage of 5.39±2.31 %, pasting temperature of 83.65±0.77°C, peak viscosity 4,349.17±192.61 cP, breakdown viscosity 494±33.81 cP, and setback viscosity of 2,413±165.85 cP. It was concluded that HMT at 110°C for 8 hours considered as the best method of modification for the Taro Semir starch.

scholarly journals Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) (Optimization of Heating Temperature and Moisture Content on the Production of Modified Cocoyam Starch Using Heat Moisture Treatment (HMT) Technique)

2016 ◽  
Vol 36 (03) ◽  
pp. 302
Author(s):  
I Nengah Kencana Putra ◽  
Ni Wayan Wisaniyasa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Amylose Content ◽  
Heating Temperature ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Randomized Design ◽  
Moisture Treatment ◽  
Type C ◽  
Optimum Heating

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing.  This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch  with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment.  The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.Kata kunci: Amilografi; talas kimpul; HMT; pati

scholarly journals Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

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.

Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments

2019 ◽  
Vol 215 ◽  
pp. 338-347 ◽  
Author(s):  
Chatsachee Chatpapamon ◽  
Yuree Wandee ◽  
Dudsadee Uttapap ◽  
Chureerat Puttanlek ◽  
Vilai Rungsardthong
Keyword(s):  
Cassava Starch ◽  
Pasting Properties ◽  
Alkaline Ph ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

2017 ◽  
Vol 23 (7) ◽  
pp. 623-636 ◽  
Author(s):  
Concha Collar
Keyword(s):  
Moisture Content ◽  
Heating Time ◽  
Heat Moisture Treatment ◽  
Treatment Conditions ◽  
Viscosity Profile ◽  
Moisture Treatment ◽  
Short Heating Time ◽  
The Impact ◽  
Wheat Flours ◽  
Short Heating

The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts. Besides heat-moisture treatment wheat flour, the described behaviour found also for non-wheat-treated flours has not been previously reported in the literature. An increased hydrophobicity of prolamins and glutelins in low moisture-short heating time heat-moisture treatment of non-wheat flours with high protein content (12.92%–19.95%) could explain the enhanced viscosity profile observed.

Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

2015 ◽  
Vol 11 (3) ◽  
pp. 349-358 ◽  
Author(s):  
Onder Yildiz ◽  
Bayram Yurt ◽  
Omer Said Toker ◽  
Mehmet Murat Ceylan ◽  
Mustafa Tahsin Yilmaz ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Water Concentration ◽  
Textural Properties ◽  
Pasting Properties ◽  
Peak Time ◽  
Drying Temperature ◽  
Starch Concentration ◽  
Type Composition ◽  
Pasting Temperature

Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.

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