Effect Of Heat-moisture Treatment Research Articles

Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius)

AbstractRoots and tuberous plants are vital food crops used as food supplements in many parts of the tropics. Being a major food item, starch is used in food products as thickeners, adsorbent, film forming agent. Starch, naturally, possess certain limitations & starch modifications can overcome the limitations, thereby increasing its versatility and meeting the needs of consumer. Current study focuses on comparative analysis between modified Elephant Foot Yam (Amorphophallus paeoniifolius) starch using physical methods (heat treatment method, annealing and gelatinization‐retrogradation) and to study the effect of modification on physico‐chemical, functional, structural and thermal properties. Results reveal that all physically modified starches positively altered the functional and physiological characteristics of native yam starch. However, maximum restriction in swelling power (2.54 %), solubility (2.47 %), moisture content (1.96 %), water absorption capacity (1.41 g/mL) is observed in heat moisture treated (HMT) starch. These HMT modified starches can be used in the manufacturing of baked and dairy products having reduced glycemic index, can be used as a packaging material for coating of fruits and vegetables. Henceforth, suitable and relevant application of modified starches of desired physical and functional features may be produced for industrial utilisation, or as additives fulfilling specific purposes in foods.

Effects of heat moisture treatment on the structure and digestibility of high amylose starch-lauric acid complexes

In this study, we investigated the effects of heat moisture treatment (HMT) on the structure and in vitro digestibility of high-amylose starch-lauric acid complexes, revealing the relationship between the effects of moisture content (MC) and fine structure in vitro digestibility of the complexes. The results showed that HMT changed the structure of the complexes, while MC significantly affected the resistant starch content, complex index, and relative crystallinity of the complexes. Compared with complexes without HMT, complexes prepared at 25% MC had the highest resistant starch content (63.97%), complex index (75.77%), and relative crystallinity (15.28%). The Fourier transform infrared spectroscopy results showed that the short-range order of the complexes was affected by the MC, particularly at 25% MC, which exhibited the highest short-range order among the complexes. Nuclear magnetic resonance spectroscopy results showed that the high amylose starch-lauric acid complexes prepared at an MC of 25% had a high V-shaped single-helix complex, which belonged to the V6-type crystalline structure. Small angle X-ray scattering data further indicated that complexes at this MC displayed a tighter structure with a larger lamellar thickness (dc) in the crystalline region. Therefore, we believe that the MC altered the fine structure of the complexes, which in turn affected their in vitro digestibility.

The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches

The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.

Effects of heat–moisture treatment on structural characteristics and in vitro digestibility of A- and B-type wheat starch

In this study, A- and B-type wheat starch granules (AWS and BWS) were separated and modified by heat-moisture treatment (HMT) with different moisture content (10 %–40 %). The effects of HMT on the structure characteristics and digestibility of raw/cooked AWS and BWS were investigated by SEM, FT-IR, XRD, DSC, TGA and NMR. SEM and FT-IR results showed that BWS was more sensitive to HMT than AWS. Interestingly, crystalline conformation of AWS and BWS changed from A type to A + V type after HMT, and the relative crystallinity (V-type) of starch increased to 2.7 % and 3.4 %, respectively. XRD and NMR results verified the formation of V-type crystalline structure. The resistant starch (RS) content of cooked starch was increased, especially for BWS (from 11.46 % to 28.29 %). Compared to the cooked starch, the RS content of raw AWS and BWS was affected by relative crystallinity and the size of starch granules. Furthermore, structure characteristics and digestion kinetics results indicated that the digestion rate of cooked AWS increased due to the deconstruction of starch chains, opposite to BWS (because of the more V-type crystals). The results enrich our understanding of the mechanism of digestion subjected to HMT by different grain sizes of the same wheat starch.

Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch.

The objective of this study was to investigate the effect of temperature changes during heat-moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS.

Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture

Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF) were investigated. With a rise in resistant starch (RS), melting temperature, and a decrease in swelling capacity (SC), peak viscosity, and apparent amylose content (AAC), the HMT-ET BRF showed a significant lower expected glycemic index (eGI) than HMT and ET. XRD and FTIR results showed ET, HMT-ET caused the transition of starch crystals from amorphous to crystalline region, suggesting the formation of the starch-lipid complex. The analysis of DSC and RVA proved HMT-ET flours induced starch gelatinization and inhibited the starch retrogradation of BRF compared with the other three flours. Correlation analysis suggested that the combined effect of HMT and ET was response for the changes in physicochemical properties and reduction of in vitro starch digestibility. Overall, the BRF after HMT-ET with improved physicochemical properties and starch digestibility could be better utilized as a good substitute for carbohydrate sources.

Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch

Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT) at 25 % moisture content and 110 °C for 4 h. The effects of HMT on physicochemical and structural properties and in vitro digestibility of PMF and PMS were analyzed. After HMT, SEM showed aggregation and damage to the surface of starch granules, while CLSM showed proteins wrapped around the granules. The amylopectin chain length distribution (CLD) remained unchanged in PMF and PMS after HMT, indicating intact covalent bonds between glucose units. HMT decreased the swelling power, solubility, viscosity of the paste, and gelatinization enthalpy and increased the pasting temperature and gelatinization temperature of PMF and PMS. HMT changed the XRD pattern of PMF from A to A + V type starches, whereas that of PMS remained unchanged. FTIR study showed an increase in the degree of short-range molecular order of PMF and PMS after HMT. In vitro digestibility evaluation showed that the rapidly (RDS) and slowly digestible starch (SDS) contents of PMF and PMS increased, whereas the resistant starch (RS) content decreased after HMT. HMT flour and starch have suitable properties for use in a wide range of food products, from canned to frozen, as well as non-food products.

Effect of heat-moisture treatment on physicochemical properties of chickpea starch

Chickpea starch was modified by heat-moisture treatment (HMT). The effect of heat-moisture treatment on the amylose content of chickpea starch was studied, and the physicochemical properties, gelatinization properties, texture properties and digestion properties of modified chickpea starch were compared and analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FT-IR). After HMT, the amylose content of chickpea starch increased. Compared with the natural starch, the morphology of starch granule was changed and destroyed under the condition of higher water content (30%). It was found that the crystalline morphology had no obvious change, and the structure was still C-type. In FT-IR spectra, the position of characteristic absorption peak had no obvious change, and the internal structure and main components of chickpea starch had no obvious change. The solubility, swelling power, transparency, freeze-thaw stability and gelation ability of chickpea starch treated with HMT decreased, while the thermal stability increased and the anti-digestibility enhanced.

Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches

Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%.

Effect of heat-moisture treatment (HMT) on thermal stability of starch gel and the surface adhesiveness of vermicelli

The molecular structure has an important influence on the surface adhesion of starch gel. In the present study, the surface adhesiveness of vermicelli after cooking was reduced by heat-moisture treatment (HMT), and the mechanism underlying the increased thermal stability was explored by measuring the changes in short-range order, crystallinity, the thickness of the crystalline layer, and the length of the double helix in the dry starch gel. The surface adhesiveness decreased by 72.12 % when the moisture content was 26 %. HMT increased the crystallinity, and the thickness of the crystalline layer of the starch gel increased from 14.61 nm to 14.83–17.30 nm at 20–26 % moisture content. The molecular rearrangement and destruction of unstable short double helixes increased the proportion of long double helixes, resulting in an increased crystallinity and layer thickness.

Insight into the retardation of retrogradation of chestnut starch by heat-moisture treatment with flavonoids

With the concern of rapid retrogradation of chestnut starch, the effect of heat-moisture treatment (HMT) with flavonoids on the retrogradation of chestnut starch was studied. The retrogradation of starch could be inhibited by HMT combined with flavonoid addition up to 65.88%. Flavonoids with different structures showed significant differences in retarding retrogradation, which followed the order of epicatechin>epicatechin gallate>oligmeric proanthocyanidins. Structural analysis, infrared spectra and theoretical calculations showed that hydrogen bond interactions between starch and flavonoids retarded starch retrogradation by inhibiting the aggregation of starch molecules to form crystalline and aggregation structures. The retarding effect of flavonoids was related to their steric hindrance, flexibility and phenolic hydroxyl number. Epicatechin with minor steric hindrance and more flexibility favored its hydrogen bond interactions with starch, leading to the best retardation effect of starch retrogradation. This study would provide a theoretical and experimental basis for creating high-quality chestnut products.

Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch

Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies.

In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.

Heat-Moisture Treatment to Sweet Potato (Ipomoea batatas L.) Flour Increased Volume Expansion and Other Characteristics of Pan Bread Prepared with Wheat flour Partially Substituted

Bread including pan bread as staple food is one of the most consumed foodstuffs worldwide. To reduce, however, wheat flour utilization from imported wheat, pan bread was partially substituted with modified sweet-potato flour. The objectives of this research were to determine effect of heat moisture treatment (HMT) temperature and time on sweet-potato flour swelling power, solubility, and lightness then to select the best treatment, and effect of wheat flour to modified sweet-potato flour ratios on pan-bread physicochemical and organoleptic characteristics. Sweet-potato flour was modified using HMT (77, 85, 93oC; 3, 6, 9h). In formulations, wheat flour to modified sweet-potato flour ratios were 100:0; 95:5; 90:10; 85:15; 80:20; 75:25; 70:30. Flour treated at 77oC, 3h exhibited the highest swelling power (13.77±0.02g/g) then used for bread making, where pan breads (95:5, 90:10 and 85:15 ratios) were selected due to similarity to control’s physical and organoleptic properties. Pan bread (95:5 ratio) was selected due to similar protein content to pan-bread control; pan breads (95:5 and 90:10 ratios) selected due to their higher volume than control’s with comparable moisture, fat, protein, ash, and carbohydrate contents. Taken together, partial substitution of wheat flour with HMT-treated sweet-potato flour improved volume and other characteristics of pan bread.

Transformation of ginsenosides by moderate heat-moisture treatment and their cytotoxicity toward HepG2 cells

In the current study, the effects of heat-moisture treatment on the ginsenoside contents and ginsenoside compositions such as Rg3, CK and Rb1 etc. were investigated at different temperatures, relative humidities (RHs) and treatment times. Our findings demonstrated that the highest total ginsenoside content was 7.48% after 12 days treatment at temperature 80 °C and RH 75%. Correspondingly, less polar ginsenosides Rg3 and CK were accumulated increasingly from 0.88 mg/g and 0.84 mg/g to 7.30 mg/g and 15.08 mg/g, respectively, during heat-moisture treatment. Compared to the ginsenoside extracts of untreated ginseng (UGE), the ginsenoside extracts of heat-moisture treated ginseng (HMGE) exerted better scavenging activities of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation (ABTS+), and hydroxyl (OH) radicals, as well as higher cytotoxicity efficiency against HepG2. In addition, HMGE promoted cell apoptosis by up-regulating the related protein expression, especially the caspase-3, caspase-9, and poly (ADP-ribose) polymerase (PARP). Therefore, the cytotoxicity of HMGE against HepG2 cells may be due to the mitochondrial apoptosis pathway induced by up-regulated caspase. These results strongly proved the promising prospect of HMGE as functional food or ingredient in nourishing or disease chemoprevention.

Effect of heat-moisture treatment on the functional and rheological characteristics of cassava (Manihot esculenta) starch

The major drawback of most starchy food is its inability to withstand high-temperature conditions, shearing force and acidity, which limits its usage in the food industry. This study investigates the effect of heat-moisture treatment (HMT) at varying moisture content (10–30% wet basis), drying temperature (80–100 °C) and time (2–8 h) on the functional and rheological properties of cassava starch using response surface methodology (RSM) by adopting a Box–Behnken design method. Cassava roots were processed into modified starch under various processing conditions. Results showed an increase in the water absorption index, solubility and swelling power while there was a slight reduction in the loose bulk density and tapped bulk density. The starch viscosity ranged between 4182 and 4268 Cps. Consistency ranged between 2.51 and 2.56 g/mL and the flow behaviour index ranged between 2.70 and 2.82. Optimal processing conditions for cassava starch were achieved with a moisture content of 30%, drying temperature of 90 °C and time of 2 h. These variables are important to consider for processing of cassava starch with improved consumer acceptability and potential large-scale production of baked foods, gel formation and custard production.

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour

In the present study, the effects of heat-moisture treatment (HMT) on the structural properties, physicochemical properties and in vitro digestibility of sweet potato flour were investigated. Moisture mass fractions of samples were set as 20%, 25%, 30% or 35%, and treated at 110 °C for 4 h. Gelatinization characteristics, short-range order, double helix structure, crystallinity and digestive characteristics were studied by test of pasting and thermal, analysis of X-ray diffraction spectra, infrared spectra and in vitro digestion test. The results showed that the structural characteristics of the sweet potato flour with different moisture concentrations were quite different. The viscosity, breakdown value and setback value of HMT-sweet potato flour were all lower than those of the original flour. The content of rapidly digestible starch (RDS) decreased, while the contents of slowly digestible starch (SDS) and resistant starch (RS) increased after HMT. The results showed that HMT-25 had good cold and heat stability, low pasting viscosity and high contents of SDS and RS.

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

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.

The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality

This study investigated the effects of heat moisture treatment (HMT) on the in vitro glycemic index and physicochemical properties of rice flour from two cultivars with different amylose contents. HMT decreased glycemic index and pasting viscosity, but increased pasting temperature and onset temperature relative to non-treated rice flour. High-amylose rice flour exhibited significantly higher pasting temperature and lower glycemic index than that with low amylose content. Rice flour dumplings prepared with 0, 40, 50, or 60% w/w HMT flour demonstrated differing texture profiles and sensory characteristics. Pearson's correlation showed that the amylose content of the rice flour used to make the dumplings was positively correlated (p < 0.01) with their hardness and negatively correlated (p < 0.01) with their adhesiveness, cohesiveness, and overall acceptance score. In addition, the glycemic index decreased with increasing HMT flour proportion. It was therefore concluded that HMT of rice flour could be used to achieve product acceptance with a lower glycemic index by compromising between physicochemical properties and sensory quality.