The effect of dual modification with annealing and Heat Moisture Treatment (HMT) on physicochemical properties of jack bean starch (Canavalia ensiformis)

Ariyantoro, A. R. and Fitriyani, A. and Affandi, D. R. and Muhammad, D. R. A. and Yulviatun, A. and Nishizu, T. (2022) The effect of dual modification with annealing and Heat Moisture Treatment (HMT) on physicochemical properties of jack bean starch (Canavalia ensiformis). Food Research (Malaysia), 6 (4). pp. 189-198. ISSN 2550-2166

In this study, the effect of the dual modification with annealing and Heat Moisture Treatment (HMT) on the physicochemical properties of jack bean starch was investigated. Native jack bean starch was modified by the annealing method with a moisture ratio of 1:2 and 1:3 at 50°C, 55°C, and 60°C for 24 hrs. Furthermore, the annealing method was combined with HMT at 30% moisture at 110°C for 16 hrs. The results showed that the dual modification process decreased the whiteness, amylose content, swelling power, solubility, setback viscosity, and breakdown viscosity of the jack bean starch. On the contrary, it led to an increase in the water adsorption, paste clarity, pasting temperature and stability ratio of the starch. The stability ratio of native jack bean starch, the sample treated by the single annealing, and the dual modification were 0.56, 0.62, and 0.86, respectively, indicating that the sample treated with dual modification was more stable at high temperature and shear stress. The dual modification did not affect the crystalline x-ray diffraction patterns. The findings emphasized the potential of using a dual modification to alternate the characteristic of jack bean starch.

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Abstract

In this study, the effect of the dual modification with annealing and Heat Moisture Treatment (HMT) on the physicochemical properties of jack bean starch was investigated. Native jack bean starch was modified by the annealing method with a moisture ratio of 1:2 and 1:3 at 50°C, 55°C, and 60°C for 24 hrs. Furthermore, the annealing method was combined with HMT at 30% moisture at 110°C for 16 hrs. The results showed that the dual modification process decreased the whiteness, amylose content, swelling power, solubility, setback viscosity, and breakdown viscosity of the jack bean starch. On the contrary, it led to an increase in the water adsorption, paste clarity, pasting temperature and stability ratio of the starch. The stability ratio of native jack bean starch, the sample treated by the single annealing, and the dual modification were 0.56, 0.62, and 0.86, respectively, indicating that the sample treated with dual modification was more stable at high temperature and shear stress. The dual modification did not affect the crystalline x-ray diffraction patterns. The findings emphasized the potential of using a dual modification to alternate the characteristic of jack bean starch.

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Item Type:	Article
AGROVOC Term:	Canavalia ensiformis
AGROVOC Term:	jack bean > jack bean Prefer using Canavalia ensiformisCanavalia ensiformis
AGROVOC Term:	starch
AGROVOC Term:	chemical analysis
AGROVOC Term:	sampling
AGROVOC Term:	statistical analysis > statistical analysis Prefer using statistical methodsstatistical methods
AGROVOC Term:	biochemists
AGROVOC Term:	physicochemical properties > physicochemical properties Prefer using chemicophysical propertieschemicophysical properties
AGROVOC Term:	stability
Geographical Term:	Indonesia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	01 Nov 2024 03:04
Last Modified:	01 Nov 2024 03:04
URI:	http://webagris.upm.edu.my/id/eprint/662

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