Effects of heat moisture treatment with erythritol on the physicochemical properties of wheat starch

Abstract

Wheat starch was impregnated with erythritol and subjected to heat moisture treatment (HMT) (100°C, 20% moisture, 12 h). The effects of HMT on the pasting, thermal, and morphological properties of the treated wheat starch–erythritol mixture (H‐WSEM) were evaluated. The peak viscosity, trough viscosity, final viscosity, and breakdown of H‐WSEM markedly decreased, whereas pasting temperature increased. Compared with the To, Tp, and Tc of the untreated wheat starch–erythritol mixture (WSEM), those of H‐WSEM considerably increased; unlike the ΔH of WSEM, that of H‐WSEM decreased. SEM showed that numerous erythritol granules appeared on the surface of the starch granules in WSEM, but that the H‐WSEM surface was smooth and irregular. Compared with the holes of the WSEM gel, those of the H‐WSEM gel were smaller and were characterized by a thinner matrix surrounding the pores. The XRD patterns revealed that the amorphous region of H‐WSEM was larger than that of WSEM.