Pasting properties of jack bean (Canavalia ensiformis) modified starch with heat moisture treatment

Abstract

Jack bean is a local legume that can grow in suboptimal land and potential to be developed in Indonesia. Jack bean seed has 33.32% of protein and 61.15% of carbohydrate so it can become a starch source for the food industry. Native starch has a limited application on food products because of its weak characteristics such as being unstable to heat and shear. Heat Moisture Treatment (HMT) starch modification is needed to overcome the weaknesses. HMT is a natural modification because it does not leave a chemical residue. The objective of this research was to investigate the effects of heat moisture treatment (HMT) with various moisture content and time on the pasting properties (peak, through, breakdown, final, setback viscosity, peak time, and peak temperature) of jack bean modified starch. This research used Factorial Completely Randomized Design (FCRD) with two factors, varying moisture content (27%, 30%, 33%) and time (10 h, 13 h, 16 h). The results show that the various moisture leads to increase peak-time, pasting temperature and decrease peak viscosity, through viscosity, breakdown, final and setback viscosity. In addition, higher HMT time could increase peak time, pasting temperature but decrease peak, trough, breakdown, final and setback viscosity.