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.

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.  

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

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

scholarly journals The inactivation of Ascaris suum eggs by short exposure to high temperatures

2018 ◽  
Vol 9 (1) ◽  
pp. 19-27 ◽  
Author(s):  
D. Naidoo ◽  
C. C. Appleton ◽  
C. E. Archer ◽  
G. L. Foutch
Keyword(s):  
Technology Development ◽  
Rapid Heating ◽  
Ascaris Suum ◽  
Heating Time ◽  
Short Exposure ◽  
Complete Inactivation ◽  
Short Heating Time ◽  
Equipment Size ◽  
Short Heating ◽  
Faecal Sludge

Abstract Ascaris sp. is the most prominent and resilient helminth of human health importance found in faecal sludge, making Ascaris sp. an ideal index organism for inactivation testing. Heat treatment destroys helminths, allowing for safe handling and possible reuse of sludge. Technology development focuses on rapid heating to minimize equipment size and cost. This study evaluates Ascaris suum eggs' viability with short heating time. Ascaris eggs were placed in a water bath at temperatures from 60 to 80 °C for various exposure times (5 seconds to 4 minutes) and were immediately processed and analysed via light microscopy. For all samples within these temperature and time ranges, less than 10% viable eggs were recovered. For 70, 75 and 80 °C, complete inactivation was observed for exposure time of 5 seconds and above.

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