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 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.

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 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

The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch

2017 ◽  
Vol 13 (5) ◽  
Author(s):  
Yaoyao Li ◽  
Shaowei Liu ◽  
Xue Liu ◽  
Xiaozhi Tang ◽  
Jian Zhang
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Initial Moisture Content ◽  
Avrami Equation ◽  
Swelling Power ◽  
Equation Analysis ◽  
Starch Retrogradation ◽  
Sweet Potato Starch ◽  
The Impact

Abstract Starch isolated from sweet potato was subjected to different levels of HMT at 15, 20, 25, 30, and 35 %. HMT showed negligible effect on the swelling power of starch. The swelling power was decreased with the increasing of the initial moisture content of the starch. The apparent amylose contents of HMT starches decreased from 24.11 % to 20.56 % with the initial moisture content increasing from 15 % to 35 %. The pasting temperatures enhanced from 73.1 to 81°C (p < 0.05) with the rapidly digestible starch (RDS) contents decreasing from 86.97 to 70.24 % (p < 0.05). Avrami equation analysis showed that HMT reduced the rate of starch retrogradation. The Avrami exponents of native and HMT-35 starches were 0.70 and 0.98 with the recrystallization rates 0.22 and 0.10, respectively. HMT could restrain the starch retrogradation and these results could provide theoretical guidance on sweet potato starch modification.

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