Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods

Native corn starch has a lack of characteristics such as low thermal stability, resistance to shear force, and high tendency retrograde. To address this problem, it needs be modified improve its application in the food sector. Hydrothermal modification is one physical modifications by heating above gelatinization temperature with limited water content. In study, native was using various methods hydrothermal which did not cause full maintained granule integrity i.e., heat-moisture treatment (HMT), autoclave-heat (AHT), microwave-heat (MHT), osmotic-pressure (OPT). HMT, AHT, MHT were moisture content (30%) then heated an oven, autoclave, microwave, respectively, while OPT Na2SO42- solution autoclave. The results showed that alter A-type crystallinity pattern starch, but amylose-lipid complex occurred resulting A + V-type pattern. AHT highest peak indicated complex. relative increased after except for OPT. stability increase retrogradation ability starch. Parameters To, Tp, Tc Range – decreased (except HMT) modification. Solubility, absorption capacity, gel strength, syneresis tend best because can produce only had also lower ability, lowest swelling volume, higher strength. Therefore, hydrothermally could applied canned food, noodle, bakery.