Comparing the effect of four different thermal modifications on physicochemical and pasting properties of breadfruit (Artocarpus altilis) starch

H. Marta, . and Y. Cahyana, . and Arifin H. R., . and L. Khairani, . Comparing the effect of four different thermal modifications on physicochemical and pasting properties of breadfruit (Artocarpus altilis) starch. pp. 269-276. ISSN 2231-7546

The present work compared the effect of different thermal treatments namely heat-moisture treatment (HMT) microwave heating treatment (MHT) heat pressure treatment (HPT) and osmotic pressure treatment (OPT) on physicochemical and pasting properties of breadfruit starch. The results showed that all modified starches exhibited a change in granule morphology crystalline type and relative crystallinity pasting and functionality. HMT and HPT-treated starches displayed a loss in physical integrity of the granules. Following MHT treatment granular structures disappeared to some extent accompanied by the appearance of small holes on the granule surface. HMT MHT and HPT altered the X-ray diffraction pattern of the starch from B to AB-type whereas OPT changed the type to A-type. All modified starches exhibited a decrease in relative crystallinity as compared to the native starch. HMT HPT and OPT induced an increase in pasting temperature and a reduction in setback. All thermal treatments reduced the peak viscosity and breakdown viscosity of native starch. OPT treatment resulted in the pronounced change of peak breakdown and setback viscosity. All modification methods did not alter the gel strength but increased water absorption capacity of the starch.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(01)%202019/(30).p...

Abstract

The present work compared the effect of different thermal treatments namely heat-moisture treatment (HMT) microwave heating treatment (MHT) heat pressure treatment (HPT) and osmotic pressure treatment (OPT) on physicochemical and pasting properties of breadfruit starch. The results showed that all modified starches exhibited a change in granule morphology crystalline type and relative crystallinity pasting and functionality. HMT and HPT-treated starches displayed a loss in physical integrity of the granules. Following MHT treatment granular structures disappeared to some extent accompanied by the appearance of small holes on the granule surface. HMT MHT and HPT altered the X-ray diffraction pattern of the starch from B to AB-type whereas OPT changed the type to A-type. All modified starches exhibited a decrease in relative crystallinity as compared to the native starch. HMT HPT and OPT induced an increase in pasting temperature and a reduction in setback. All thermal treatments reduced the peak viscosity and breakdown viscosity of native starch. OPT treatment resulted in the pronounced change of peak breakdown and setback viscosity. All modification methods did not alter the gel strength but increased water absorption capacity of the starch.

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Item Type:	Article
AGROVOC Term:	Artocarpus altilis
AGROVOC Term:	Breadfruit (tree)
AGROVOC Term:	Starch
AGROVOC Term:	Thermal treatment
AGROVOC Term:	Modified starches
AGROVOC Term:	Microwave treatment
AGROVOC Term:	Heat treatment
AGROVOC Term:	High pressure treatment
AGROVOC Term:	Osmotic pressure
AGROVOC Term:	Physicochemical properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:53
URI:	http://webagris.upm.edu.my/id/eprint/7786

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