Pasting properties of jack bean (Canavalia ensiformis) modified starch with heat moisture treatment

Abstract

Jack bean is a local legume that can grow in suboptimal land and potential to be developed in Indonesia. Jack bean seed has 33.32% of protein and 61.15% of carbohydrate so it can become a starch source for the food industry. Native starch has a limited application on food products because of its weak characteristics such as being unstable to heat and shear. Heat Moisture Treatment (HMT) starch modification is needed to overcome the weaknesses. HMT is a natural modification because it does not leave a chemical residue. The objective of this research was to investigate the effects of heat moisture treatment (HMT) with various moisture content and time on the pasting properties (peak, through, breakdown, final, setback viscosity, peak time, and peak temperature) of jack bean modified starch. This research used Factorial Completely Randomized Design (FCRD) with two factors, varying moisture content (27%, 30%, 33%) and time (10 h, 13 h, 16 h). The results show that the various moisture leads to increase peak-time, pasting temperature and decrease peak viscosity, through viscosity, breakdown, final and setback viscosity. In addition, higher HMT time could increase peak time, pasting temperature but decrease peak, trough, breakdown, final and setback viscosity.

Effect of heat-moisture treatment on physicochemical properties of chickpea starch

“…The results showed that HMT could improve the gelatinization properties of chickpea starch. HMT increased the short-range ordered structure of starch granules, decreased the swelling power of starch granules, decreased the viscosity of starch granules, and increased the gelatinization temperature of starch granules (Ariyantoro et al, 2021). The water-binding capacity and thickening ability of starch granules were characterized by peak viscosity.…”

“…In addition, starch can also be used as food packaging raw materials (Costa et al, 2021). However, in most cases, the properties of natural starch are not ideal, because of high viscosity, low solubility, thermal decomposition and poor stability, and other factors, its use is limited (Ariyantoro et al, 2021). For example, in long-term heating, acidic environment or high shear, gelatinization stability is poor, leading to the breakdown of the starch gel network (Acevedo et al, 2022).…”

Physicochemical properties of native Jack bean (Canavalia ensiformis) starch: An underutilised legume

“…Jack beans have an average productivity of 7 tons/hectare, with a potential yield of 12 tons/hectare. Moreover, the average yearly production (Indonesia) of 5 tons of jack beans comes from 1,590 hectares of land (Ariyantoro et al, 2021). It is widely accessible throughout Latin America, Africa, Asia, the West Indies, Indonesia, and India (Marimuthu and Gurumoorthi, 2013).…”

The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch

“…Therefore, for a long time, countries all over the world have attached great importance to the development and utilization of starch resources [ 5 ]. But the nature of native starch (NS) is not ideal, usually there is thermal decomposition, low solubility, and other defects [ 6 ]. For example, the gelatinization stability of native starch is poor, easy to dehydrate in the freezing process, and the freeze–thaw stability is not good [ 7 ].…”