Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments

Chatpapamon, Chatsachee; Wandee, Yuree; Uttapap, Dudsadee; Puttanlek, Chureerat; Rungsardthong, Vilai

doi:10.1016/j.carbpol.2019.03.089

Cited by 42 publications

(23 citation statements)

References 25 publications

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“…These amorphous fractions can be hydrolyzed under acidic conditions, so the starch chains move more freely. This flexible degradation movement can result in close packaging of starch chains, so the combination with HMT can absorb less water (Chatpapamon et al, 2019).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

et al. 2022

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Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.

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Section: Pasting Propertiesmentioning

confidence: 99%

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

et al. 2022

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“…A diet with high-amylose corn starch (Hylon VII, with 70% amylose content) and heat moisture treatment corn starch (HMT-CS) also contains a significant amount of RS, up to 46–50% of which can be offered as a nutraceutical food to satisfy consumer demand [ 3 , 12 ]. Heat-moisture treatment (HMT) is a hydrothermal method wherein the starch granules of low moisture content (18–30%) compounds are heated up for a few hours at a comparatively high temperature, between 90 and 120 °C [ 13 ]. Moreover, previous studies exhibited that heat-moisture treatment (HMT) upsurged the resistant starch from 7.02% to 18.04% [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles

Wang

Lu³

et al. 2022

Foods

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The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS), high-amylose corn starch (Hylon VII), and green banana flour (GBF). The physical properties of dough, in conjunction with the eating quality and estimated glycemic index (EGI) of cooked salted noodles, were investigated in this study. The results concluded that the incorporation of GBF, HMT, and Hylon VII not only affected the water absorption and mixing tolerance of the dough, but also the maximum resistance to extension and extensibility in terms of the extensographic properties. Meanwhile, GBF, HMT, and Hylon VII incorporation significantly increased the resistant starch content and decreased the fat content of the noodle samples. The textural profile analyses of cooked salted noodles indicated that hardness, gumminess, chewiness, and shearing force increased; nevertheless, springiness declined with the increase in the proportion of flours from 10 to 20%. The sensory evaluation detected that wheat flour composited with 10% GBF and HMT flours could produce acceptable quality noodles as compared with normal typical control noodles. In the meantime, salted noodles incorporated with GBF, HMT-CS, and Hylon VII flour decreased the estimated glycemic index (EGI) dramatically. The result of this study concluded that incorporation of various sources of resistant starch flour could develop a low-GI noodle with good acceptability that may contribute to gastrointestinal health.

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“…The magnitude of change in the starch properties by HMT depends on several factors, including the chemical composition and structure of starch, treatment time, treatment temperature, and moisture content (Chatpapamon et al, 2019). Optimisation/acceleration of HMT can be achieved by altering these treatment factors.…”

Section: Introductionmentioning

confidence: 99%

Glycerol‐enhancing heat‐moisture treatment of A‐type rice and cassava starches and B‐type potato and canna starches

Chatpapamon

Uttapap

Wandee

et al. 2021

Int J of Food Sci Tech

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Effects of glycerol on the heat-moisture treatment (HMT) of A-type rice and cassava starches and B-type potato and canna starches were investigated. Starch samples were soaked in water or glycerol solution, adjusted to 25% moisture, and then subjected to HMT at 100°C for 1, 6, and 16 h. Pasting profiles of all four starches plasticised with water clearly showed the B-type potato and canna starches were more susceptible to HMT than the A-type rice and cassava starches. The effect of HMT on the pasting properties of glycerol-plasticised samples was inconclusive; the B-type canna and A-type cassava starches were altered, but not the B-type potato and A-type rice starches, which remained comparable to the water-plasticised samples. Thus, the type of plasticiser as well as the environment surrounding the crystalline region, which is specific to each starch type, also affect the alteration of starch during HMT.

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Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments

Cited by 42 publications

References 25 publications

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles

Glycerol‐enhancing heat‐moisture treatment of A‐type rice and cassava starches and B‐type potato and canna starches

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