The effect of heat moisture treatment on physicochemical properties of early indica rice

Structural changes to starch after acid hydrolysis, debranching, autoclaving‐cooling cycles, and heat moisture treatment (HMT): A review

“…However, when annealing was applied prior to HMT, the crystalline region is higher than if HMT was applied before annealing . In another study, FTIR spectra profiles exhibited the increased amorphous region in corn starch that treated with extrusion at certain moisture content (50 and 30%) , while the decreased amorphous region was observed in the same sample treated with debranching treatment .…”

“…Van Soest et al described that the band at 1047 cm −1 and 1022 cm −1 were sensitive to the amount of crystalline and amorphous starch, respectively. The amount of crystalline region in starches is therefore commonly determined as the ratio of 1045/1022 cm −1 , while the amount of amorphous region is determined as the ratio of 1022/995 cm −1 . Figure presented an example of FTIR spectra of a starch sample which can show the ratio of amorphous and crystalline regions .…”

Physical Modification of Food Starch Functionalities

“…HMT starches have been evaluated in various food applications such as noodles, doughs, baked goods (e.g., breads and cakes), and pie fillings with mixed results (i.e., they exhibited both strengths and limitations), although they possess good potential to be used as unmodified thickeners in processed foods owing to their temperature, acid, and shear stability (Hoover 2010). Research efforts have subsequently focused on extending HMT processes to flours (Lu et al 1995;Shinoda et al 2002;Takahashi et al 2002Takahashi et al , 2003Takahashi et al , 2005a ) and/or whole grains or kernels (Takahashi et al 2005b;Wongsagonsup et al 2008;Sun et al 2013) to take them one step closer to the intended application (Yue et al 1999, Cham & Suwannaporn 2010, Chung et al 2012a, Kobayashi & Nakamura 2013, Onyango et al 2013, West et al 2013, Chung et al 2014. HMT flours and starches have also shown potential for use in thermoplastic materials and resins (Khamthong & Lumdubwong 2012) and films (Singh et al 2009, Zavareze et al 2012b).…”

Physicochemical and crystalline properties of heat–moisture‐treated rice starch: combined effects of moisture and duration of heating

“…Currently, there is much interest in the application of physical modification techniques, such as heat–moisture treatment (HMT), which modifies the physicochemical properties of starches by facilitating starch chain interactions within the amorphous and crystalline domains . HMT is an important physical method using environmentally safe processes with low cost and without by‐products of chemical reagents . HMT is defined as a physical modification that involves the treatment of the starch granules at a low moisture content (<350 g kg −1 ) for a specific period of time (15 min to 16 h) at temperatures (80–130 °C) above the glass transition and gelatinization temperatures, at which gelatinization does not occur due to the poor moisture content during HMT .…”