Abstract
This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.
Highlights
Water caltrops (Trapa taiwanensis Nakai) are aquatic crops cultivated in shallow water ponds especially in Southern Taiwan
This study showed that cycled heat-moisture treatment (cHMT) changed the in vitro digestibility, rheological properties, and physicochemical properties of water caltrop starch
The amylose content increased by modification due to the breakage of amylopectin which turned into small amylose fragments
Summary
Water caltrops (Trapa taiwanensis Nakai) are aquatic crops cultivated in shallow water ponds especially in Southern Taiwan. Water caltrop starch showed higher onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) than corn and potato starch [3] and four aquatic vegetables in China [4] It showed solid-gel characteristics and dynamic rheological properties [5]. Single and multiple HMT have exhibited promising effects on physicochemical properties and digestibility in many studies [11,26,27], few studies have examined the effect of cycled heat-moisture treatment on water caltrop starch. We assumed that cycled heat-moisture treatment may exert more pronounced effects on water caltrop starch in comparison to a single cycle of HMT. We tested the effect of cycled heat-moisture treatment on the in vitro digestibility, rheological properties, and physicochemical properties of water caltrop starch
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