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

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 Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4148
Author(s):  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Mariusz Witczak
Keyword(s):  
Potato Starch ◽  
Textural Properties ◽  
Pasting Properties ◽  
Textural Analysis ◽  
Flow Measurements ◽  
Hull Waste ◽  
Potato Starches ◽  
Starch Gels ◽  
The Impact

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH.

Combination of organic acid and heat–moisture treatment: impact on the thermal, structural, pasting properties and digestibility of maize starch

2020 ◽  
Author(s):  
Luane de Oliveira Maior ◽  
Vanessa Soltes de Almeida ◽  
Barbara Ruivo Válio Barretti ◽  
Vivian Cristina Ito ◽  
Cleoci Beninca ◽  
...  
Keyword(s):  
Organic Acid ◽  
Pasting Properties ◽  
Maize Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment
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