Evaluation of the effects of single and dual hydrothermal treatments on the properties of Carioca bean (Phaseolus vulgaris L.) starch

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

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(01)%202019/(38).p...

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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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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