Optimization of heat-moisture treatment on potato starch and study on its physicochemical properties

The object of research is the technology modified potato starch obtained by heat-moisture treatment. Heat-moisture treatment (HMT) a hydrothermal technique to modify their functional properties. Setback viscosity gelatinization characteristic key factor that influences quality noodle. In order obtain green, safe and highly efficient product for vermicelli production, this study take setback as response value, Box-Behnken model was established on basis single experiment results optimize technique. A surface analysis used investigate effects moisture content starch, temperature time starch. properties, textural properties retrogradation characteristics HMT gel were estimated. methodology showed optimal parameters 23.56 %, 90 °C, 1.5 h. Under such conditions, (HMTS) paste 3677 cP, which higher than native (496 cP) obviously, indicating strength hardness improved significantly. Compared with (NS), HMTS had lower peak (2966 cP), hold (2882 breakdown (84.50 but (71.08 °C), final (6559 viscosity(3677 cP). consistent all more prone retrogradation. TPA tests demonstrated can enhance gel. (NS) gel, hardness, cohesiveness, gumminess, chewiness resilience increased significantly, there no significant difference in springiness. better