RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES

Effects of heat moisture treatment on physical properties and textural quality of food products from Arenga and Sago starches

Effect of Heat-Moisture Treatment on the Formation and Properties of Resistant Starches From Mung Bean (Phaseolus radiatus) Starches

Mung bean starches were subjected to heat-moisture treatment (HMT) by different moisture contents (15%, 20%, 25%, 30% and 35%) at 120°C for 12h. The impact on the yields of resistant starch (RS), microstructure, physicochemical and functional properties was investigated. Compared to native starch, the RS content of heat-moisture treated starches increased significantly. The RS level of HMT-20 w...

Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties

The physicochemical, thermal, pasting and gel textural properties of corn starches from different corn varieties (African Tall, Ageti, Early Composite, Girja, Navjot, Parbhat, Partap, Pb Sathi and Vijay) were studied. Amylose content and swelling power of corn starches ranged from 16.9% to 21.3% and 13.7 to 20.7 g/g, respectively. The enthalpy of gelatinization (DHgel) and percentage of retrogr...

effect of different heat-moisture treatments on the physicochemical properties of african locust bean (parkia biglobosa) starches

parkia biglobosa starch was subjected to different heat-moisture treatment (hmt) at different moisture contents (15, 20, 25, and 30%) at 110oc for 16 hours. the content of resistant starch (rs) was the lowest (33.38%) in the untreated native parkia and increased in the samples with hmt-15 (37.79%), hmt-30 (39.64%), hmt-25 (46.63%), and hmt-20 (50.14%), showing significant increase (p < 0.05) in...

Physicochemical properties and digestibility of hydrothermally treated waxy rice starch.

Waxy rice starch was subjected to annealing (ANN) and heat-moisture treatment (HMT). These starches were also treated by a combination of ANN and HMT. The impact of single and dual modifications (ANN-HMT and HMT-ANN) on the molecular weight (M(w)), crystalline structure, thermal properties, and the digestibility were investigated. The relative crystallinity and short-range order on the granule ...