Abstract
Water chestnut starch was subjected to heat-moisture treatment (HMT) and annealing under varying conditions of temperature, moisture and time and their effect on physicochemical, gelatinization and pasting properties was investigated. Annealing and HMT decreased swelling power and solubility of starch. Annealing increased the paste clarity but decreased the freeze-thaw stability of the starch gel whereas reverse was observed in case of HMT starch at 20% moisture level. A significant reduction in peak, trough, and final and setback viscosity was observed with heat-moisture treated and annealed starches. Heat moisture-treated and annealed starches exhibited a higher onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of gelatinization. However, the gelatinization temperature range (Tc−To) of annealed and heat-moisture treated starches decreased being lowest for the annealed starch (88.12–81.58 °C). Annealing and HMT could be used for modification of Indian water chestnut starches making them suitable for specific starch based food application.
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