Abstract
The effect of heat moisture treatment (HMT) and annealing (ANN) on physicochemical and rheological properties and in vitro digestibility of starch extracted from sohphlang (Flemingia vestita) was studied. Modification by HMT and ANN increased amylose content and water absorption capacity. For all modified samples, solubility, swelling power and amylose leaching progressively increased with increasing temperature (50–90 °C). Modified starches exhibited higher contents of SDS and RS and lower content of RDS as compared to native starch for both cooked and uncooked samples. The rheological properties of starch pastes were investigated by the power law model. The starch paste samples exhibited shear thinning characteristics and phase angle was closer to 0°. HMT-30 and ANN-80 exhibited greater impact on in vitro digestibility and rheological behaviour among the HMT and ANN starches, respectively. Thus, ANN and HMT could be used for modification of sohphlang starch making them suitable for application in food systems like pasta and noodles.
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