Citation
Oliveira C. S. de, . and Granza A. G., . and Schnitzler E., . and Farias F. O., . and Travalini A. P., . and Demiate I. M., . Evaluation of the effects of single and dual hydrothermal treatments on the properties of Carioca bean (Phaseolus vulgaris L.) starch. pp. 337-344. ISSN 2231-7546
Abstract
Different modified starches have been developed for many applications in the food industry. The present work investigated the effects of two physical modifications annealing (ANN) and heat-moisture treatment (HMT) as well as dual modification (ANNHMT and HMTANN) on the physicochemical properties of Carioca bean starch (Phaseolus vulgaris L.). The Differential Scanning Calorimetry results showed that after annealing and HMT the bean starch became more stable during heating due to the higher temperature of gelatinisation. The pasting properties changed and the ANN treatment reduced the peak viscosity and increased the bean starch pasting temperatures. Relative crystallinity decreased with the physical treatments and the starch granules did not show different morphologies. Syneresis analysis showed that the physical modifications of the bean starches resulted in higher water release as compared to the native starch. Therefore these starches are not suitable as ingredients in refrigerated or frozen foods but could be used as ingredients for dehydrated foods such as soups.
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Abstract
Different modified starches have been developed for many applications in the food industry. The present work investigated the effects of two physical modifications annealing (ANN) and heat-moisture treatment (HMT) as well as dual modification (ANNHMT and HMTANN) on the physicochemical properties of Carioca bean starch (Phaseolus vulgaris L.). The Differential Scanning Calorimetry results showed that after annealing and HMT the bean starch became more stable during heating due to the higher temperature of gelatinisation. The pasting properties changed and the ANN treatment reduced the peak viscosity and increased the bean starch pasting temperatures. Relative crystallinity decreased with the physical treatments and the starch granules did not show different morphologies. Syneresis analysis showed that the physical modifications of the bean starches resulted in higher water release as compared to the native starch. Therefore these starches are not suitable as ingredients in refrigerated or frozen foods but could be used as ingredients for dehydrated foods such as soups.
Additional Metadata
Item Type: | Article |
---|---|
AGROVOC Term: | Phaseolus vulgaris |
AGROVOC Term: | Runner beans (phaseolus vulgaris) |
AGROVOC Term: | Starch |
AGROVOC Term: | Modified starches |
AGROVOC Term: | Thermal treatment |
AGROVOC Term: | Heat treatment |
AGROVOC Term: | Physicochemical properties |
AGROVOC Term: | High temperature |
AGROVOC Term: | Gelatinization |
AGROVOC Term: | Stability |
Depositing User: | Mr. AFANDI ABDUL MALEK |
Last Modified: | 24 Apr 2025 00:53 |
URI: | http://webagris.upm.edu.my/id/eprint/7806 |
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