scholarly journals Heat-Moisture Treatment of Sweet Potato Starch

1964 ◽  
Vol 38 (4) ◽  
pp. 226-230 ◽  
Author(s):  
Toshio FUKUI ◽  
Ziro NIKUNI
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

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 Preparation and Characterization of Edible Films Made from Modified Sweet Potato Starch through Heat Moisture Treatment

2018 ◽  
Vol 18 (4) ◽  
pp. 679 ◽  
Author(s):  
Novita Indrianti ◽  
Yudi Pranoto ◽  
Akmadi Abbas
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

The edible films were prepared from native sweet potato starch (SPS) or modified sweet potato starch through heat-moisture treatment (HMT). The treatments which were carried out in this research were the different durations of HMT (1, 2, and 3 h) and the SPS concentrations (1, 1.25 and 1.5%). The edible films were characterized by moisture content, thickness, tensile strength, elongation, water vapor permeability (WVP), solubility, morphology, thermal, and x-ray diffraction. The result showed that the thickness, the tensile strength, and the elongation of the modified SPS edible films were higher while the WVP and the solubility were lower than those of the native SPS edible films. The longer durations of HMT had no effects on the characteristics of the edible films. The increase of SPS concentrations enhanced the moisture content, the thickness, the WVP and the elongation but decreased the solubility and the tensile strength of edible films. The films surfaces of modified SPS edible films appeared to be denser and compact than those of native SPS edible films. The crystallinity and the thermal properties of the modified SPS edible films showed the higher increase than those of the native SPS edible films.

scholarly journals Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment

Polímeros ◽  
2019 ◽  
Vol 29 (2) ◽  
Author(s):  
Mônica Tejo Cavalcanti ◽  
Natália Silva de Farias ◽  
Albanete da Nóbrega Cavalcante ◽  
Mônica Correia Gonçalves ◽  
Adriano Sant’Ana Silva ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Morphological Structure ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

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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