CRYSTALLINE AND DIGESTIVE CHARACTERISTICS OF HEAT MOISTURE TREATED AND ANNEALED LESSER YAM (Dioscorea esculenta) STARCH

Ayuningtyas, Lakmi Putri; Benita, Ashri Mukti; Triastuti, Desy

doi:10.21776/ub.jpa.2022.010.01.1

Cited by 3 publications

(6 citation statements)

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“…Our XRD analyses also showed that HMT decreased the crystallinity degree in cassava, consistent with a previous report [36], where the crystalline degree (decreased by HMT) was attributed to the lower amylopectin compounds and structural changes in crystalline type A-B. The A-type structure was indicated by the crystalline arrangement of amylopectin chains [28]. The A-type crystalline structure displayed firm diffraction peaks of 2Ɵ = 15° and 23°, while the crystalline structure of type B displayed medium diffraction peaks at 15° and 23° [35,37].…”

Section: Discussionsupporting

confidence: 92%

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The effects of heat-moisture treatment on resistant starch levels in cassava and on fermentation, methanogenesis, and microbial populations in ruminants

Putra

Suharti

Sarwono³

et al. 2023

Vet World

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Background and Aim: Resistant starch (RS) is difficult to digest in the digestive tract. This study aimed to evaluate the effects of heat-moisture treatment (HMT) on RS in cassava and examined its impact on rumen fermentation. Materials and Methods: Cassava flour was used as a raw material and used in a randomized block design with four different cycles of HMT as the treatments and four different rumen incubations in vitro as blocks. Treatments included: HMT0: without HMT (control), HMT1: one HMT cycle, HMT2: two HMT cycles, and HMT3: three HMT cycles. Heat-moisture treatment processes were performed at 121°C for 15 min and then freezing at -20°C for 6 h. Analyzed HMT cassava starch characteristics included components, digestibility, and physicochemical properties. In in vitro rumen fermentation studies (48 h incubation) using HMT cassava, digestibility, gas production, methane, fermentation profiles, and microbial population assessments were performed. Results: Heat-moisture treatment significantly reduced (p < 0.05) starch, amylopectin, rapidly digestible starch (RDS), and slowly digestible starch levels. In contrast, amylose, reducing sugars, very RDS, RS, and protein digestion levels were significantly increased (p < 0.05). Additionally, a reduced crystallinity index and an increased amorphous index were observed in starch using Fourier-transform infrared analyses, while a change in crystalline type from type A to type B, along with a reduction in crystallinity degree, was observed in X-ray diffraction analyses. Heat-moisture treatment significantly (p < 0.05) reduced rumen dry matter (DM) degradation, gas production, methane (CH4 for 12 h), volatile fatty acid (VFA), and propionate levels. In addition, acetate, butyrate, and acetate/propionate ratios, as well as population of Streptococcus bovis and Bacteroides were significantly increased (p < 0.05). However, pH, ammonia, and organic matter digestibility were unaffected (p < 0.05) by HMT. Conclusion: Cassava HMT altered starch characteristics, significantly increased RS, which appeared to limit rumen digestion activity, decreased rumen DM degradation, gas production, VFAs, and CH4 production for 12 h, but increased S. bovis and Bacteroides levels. Keywords: heat-moisture treatment, in vitro, rumen fermentation, starch modification.

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Section: Discussionsupporting

confidence: 92%

“…In addition, HMT also affected amylose and amylopectin content in cassava; amylose content increased at the expense of amylopectin after HMT. A previous study reported that high HMT temperatures broke amylopectin-branched chains at 1–6 glycoside bonds, leading to linear double helix short chains, or amylose [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

The effects of heat-moisture treatment on resistant starch levels in cassava and on fermentation, methanogenesis, and microbial populations in ruminants

Putra

Suharti

Sarwono³

et al. 2023

Vet World

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“…Besides being able to improve the characteristics of starch, both single and multiple modifications increase the resistant starch content of raw materials in several commodities such as arrowroot [16], sweet potato [17], mung beans [18], and lesser yam [13]. Resistant starch is the part of starch that cannot be digested in the small intestine and will be fermented in the large intestine.…”

Section: Introductionmentioning

confidence: 99%

“…Physical starch modification methods that have been widely applied recently include heat moisture treatment (HMT) and annealing to modify native starch. The starch modification process with the hydrothermal principle increase heat stability and reduce retrogradation ability so that it is suitable for application to pasta and bakery products [13]. Heat moisture treatment (HMT) is a physical starch modification technique in which starch with low moisture (18%-30%) is heated for several hours at a relatively high heating temperature (range 90-120 °C) or above the transition temperature, below the gelatinization temperature.…”

Section: Introductionmentioning

confidence: 99%

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Ariyantoro,

Ishartani,

Yulviatun

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Biscuits as a ready-to-eat product with an average consumption growth per capita per year are always increasing, becoming a food product that is often explored for raw materials (especially with local ingredients) to replace the dependence on domestic wheat flour. One of the local ingredients that is rarely used as a food product is the jack bean (Canavalia ensiformis L.) with a high carbohydrate content of 50%–60%. It is suitable for processing into starch as a substitute for food products such as biscuits. The native jack bean starch needs to be modified by physical modification methods, namely, Heat Moisture Treatment (HMT) and annealing-HMT to improve its characteristics, which are less stable to mechanical and heat processes and to increase the levels of resistant starch. This research aimed to look for resistant starch content, microstructure, and the acceptability of jack bean biscuits with physical modification annealing-HMT. The experimental design was used a one-factor completely randomized design with variations of modified starch substitution in the biscuit formula that control sample made of 100% wheat flour: samples made of 50% and 100% for each native starch, HMT modified starch, and annealing-HMT modified starch. Based on the results, it was found that the substitution of wheat flour with annealing-HMT starch in the biscuit sample affected the microstructure of the resulting granules and the levels of resistant starch with the best sample using Annealing-HMT starch substitution (100%). Meanwhile, the results of the sensory test showed that the substitution of wheat flour with Annealing-HMT starch was significantly different in the color, texture, and overall parameters. The determination of the best formula in the sensory test was carried out by the Bayes method with the best formula results being samples with HMT modified starch substitution (100%).

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“…Changes in the birefringence pattern indicate changes that occur in the starch granules are HMT modifications have different effects on starch and flour granules for each type of starch and treatment. Several factors affect the morphology of starch granules during HMT, including internal factors (amylose and amylopectin composition), as well as conditions before and during modification (temperature, humidity, time, and pressure) [87,88]. These factors trigger an increase in starch polymer chain interactions to associate or strengthen bonds between amylose-amylopectin chains, which are referred to as aggregation and agglomeration processes [26,56].…”

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confidence: 99%

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

et al. 2022

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Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.

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CRYSTALLINE AND DIGESTIVE CHARACTERISTICS OF HEAT MOISTURE TREATED AND ANNEALED LESSER YAM (Dioscorea esculenta) STARCH

Cited by 3 publications

References 0 publications

The effects of heat-moisture treatment on resistant starch levels in cassava and on fermentation, methanogenesis, and microbial populations in ruminants

The effects of heat-moisture treatment on resistant starch levels in cassava and on fermentation, methanogenesis, and microbial populations in ruminants

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

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