Dual modification of taro starch by microwave and other heat moisture treatments

Deka, Dhritiman; Sit, Nandan

doi:10.1016/j.ijbiomac.2016.07.040

Cited by 154 publications

(110 citation statements)

References 35 publications

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“…The microstructure of granules was irregular polygon, approximately had 5 µm granule sizes. This result was almost similar to Deka and Sit (2016) experiment. The autoclaving-cooling taro starch showed a loss in its physical integrity.…”

Section: Microstructuresupporting

confidence: 90%

“…The taro starch modification using HMT was obtained following Deka and Sit (2016). Forty-five grams of taro starch (dry-based) was placed into a glass container, and distilled water was added to it while stirring until the water content reached 25%.…”

Section: Heat-moisture Treatmentmentioning

confidence: 99%

“…The taro starch granule particles were expanded and broken because of the entry of water and the heating process at high temperatures. The cooling process caused re-association of hydrogen bonds, hence the amylose structure was trapped in the amylopectin and forms a double helix bond (Deka and Sit, 2016). Modified taro starch by autoclaving-cooling cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source.…”

Section: Microstructurementioning

confidence: 99%

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Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Setiarto¹,

Kusumaningrum²,

Jenie³

et al. 2020

Food Res.

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This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50 o C), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110 o C), and the autoclaving (15 mins, 121 o C)cooling (24 hrs, 4 o C) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

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Section: Microstructuresupporting

confidence: 90%

Section: Heat-moisture Treatmentmentioning

confidence: 99%

Section: Microstructurementioning

confidence: 99%

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Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Setiarto¹,

Kusumaningrum²,

Jenie³

et al. 2020

Food Res.

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show abstract

“…Application of microwave heating in the food processing, such as preheating, cooking, thawing, modification, sterilisation, and baking, has attracted increasing interest in the recent years (Zhang et al, 2015;Deka & Sit, 2016). Microwave heating is a process based on electroheat technique equipped with specific electromagnetic parts (Fan et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…However, the alteration extent of starch properties and structures through a single microwave modification treatment is limited. Therefore, a combination of microwave heating with other physical or chemical treatments is more sufficient and commonly applied in research (Zhang et al, 2015;Deka & Sit, 2016). Microwave-assisted acetylation is a combination of two methods, and it has been applied in research for starch modifications.…”

Section: Introductionmentioning

confidence: 99%

Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch

Zhao

Saleh

et al. 2018

Int J of Food Sci Tech

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Summary The changes in structural and physicochemical properties of wheat starch after conventional and microwave pretreatment acetylation process were investigated and compared. The microscopy analysis showed that the microwave pretreatment acetylation significantly influenced the surface and interior structure of starch granules compared with the conventional acetylation. The microwave pretreated and untreated starch granules retained the A‐type crystalline structure with decreased relative crystallinity after acetylation. The microwave pretreated starch showed higher degree of substitution, acetyl content, and gelatinisation and pasting temperatures than those of the untreated starch after acetylation under the same conditions. However, the microwave pretreated starch showed lower gelatinisation enthalpy, light transmittance, and peak viscosity compared with the untreated starch after acetylation. Furthermore, water solubility and swelling power of the microwave pretreated and untreated starch increased after acetylation. Generally, the microwave pretreatment acetylation significantly modified structural and physicochemical properties of wheat starch compared with single acetylation process. Therefore, a combination of microwave pretreatment with acetylation can be suggested for modification of wheat starch to promote its applications in the food and nonfood industries.

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Starch, Treatment, and Modification

Wang

Ren

Wang

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Starch is a homopolysaccharide composed of glucose units and has the advantages of low cost, biodegradability, renewability, and availability. Native starch is not always suitable for many applications. Therefore, modification of starch is studied to improve the functional limitations of native starches. Starch modification generally includes physical, chemical, enzymatic, and genetic bioengineering methods. The modification of starch is a reliable protocol with countless possibilities to generate novel starches with new functional properties and added value for various food and nonfood applications. This article reviews the structures and functional properties of physically, chemically, enzymatically, genetically, and dually modified starches and their applications in industry.

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Dual modification of taro starch by microwave and other heat moisture treatments

Cited by 154 publications

References 35 publications

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch

Starch, Treatment, and Modification

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