Abstract
Heat moisture treatment (HMT) was considered to modify the characteristics of Morado banana starch. Morado banana starch was isolated to a purity of 84 g/100 g dry sample (ds) with an amylose content of 31.5 g/100 g ds. Response surface analysis was used to estimate the best moisture content and heating time to obtain the optimal treatment conditions at 100°C. The optimised conditions were 32.2% for moisture content and 6.5 h of heating time to achieve the highest slowly digestible starch (SDS) and resistant starch (RS) content. Gelatinised HMT starch contained 12.1 g/100 g ds of SDS and 30.7 g/100 g ds of RS. Differential scanning calorimetry in excess water indicated structural changes, as reflected by increased phase transition temperatures and enthalpy. Fourier transformed infrared spectroscopy showed an increase in the 995/1022 cm−1 ratio, which indicated the rearrangement of the double helices’ packing within the crystalline lamella. The X‐ray diffraction pattern showed that HMT increased the crystalline content from 28.9 to 31.5% compared to the native counterpart.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
