Effect of Temperature and Reaction Time on the Swelling Power and Solubility of Gadung (<i>Dioscorea hispida</i>Dennst ) Tuber Starch during Heat Moisture Treatment Process

Kumoro, Andri Cahyo; Retnowati, Diah Susetyo; Ratnawati, Rhenny; Widiyanti, Marissa

doi:10.1088/1742-6596/1295/1/012062

Cited by 5 publications

(2 citation statements)

References 28 publications

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“…The increase in the modified starch SP corresponded to the increase in WAC when the HMT time was getting longer because the molecular chain became more flexible [28]. However, these results contradict [36] where the HMT modification in gadung (Dioscorea hispida) starch resulted in lower SP values when the HMT time was getting longer due to an increase in starch crystallinity.…”

Section: Swelling Power Of Hmt Modified Jack Bean Starchmentioning

confidence: 99%

The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

Ariyantoro

Yulviatun

Affandi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Jack bean (Canavalia ensiformis) is one of Indonesia’s local legumes containing 61.15% of carbohydrates and 33.32% of protein. Natural starch has been limitedly used in food products due to its weak characteristics, especially the instability against heat and shear treatment. Heat Moisture Treatment (HMT) is a favoured method to improve starch durability during processing since it leaves no chemical residue. The HMT temperature, moisture content, and time applied could vary according to the starch’s original characteristics. Thus, this study aimed to evaluate the use of 110°C HMT with three different moisture contents and durations for modifying jack bean starch properties and to obtain the best treatment resulting in the desired starch properties. This study was designed by using Completely Randomized Design (CRD) for two factors, moisture contents (27%, 30%, 33%) and time (10h, 13h, 16h). The results suggested that HMT significantly decreases whiteness, and moisture content. At the same time, it increases water absorption, solubility, and swelling power. The starch’s properties changed significantly following the variation of moisture contents and HMT time. The treatment which resulted in the most thermostable starch obtained in this study was the HMT that applies 33% of moisture content for 10 hours (HMT 33%+10 h).

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Section: Swelling Power Of Hmt Modified Jack Bean Starchmentioning

confidence: 99%

The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

Ariyantoro

Yulviatun

Affandi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…It is a wild plant with diverse shapes, such as round or oval, and with yellowish-brown skin (Sami and Fata 2019). Recent studies have shown that the Dioscorea species can be eaten after undergoing cooking methods such as baking, frying, and boiling (Kumoro et al 2019). This plant belongs to the Dioscoreaceae family and is not frequently consumed by the public because it is a toxic species.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection and identification of dioscorine compounds in Dioscorea hispida tuber plants by LC-ESI-MS

Kamaruddin¹,

Sapuan

Zuhri

et al. 2020

BioRes

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Studies have revealed that Dioscorea hispida tubers contain a poisonous substance called alkaloid dioscorine. The method for removing alkaloid dioscorine in Dioscorea hispida is explored in this research through a soaking process. The tubers were peeled, washed, sliced, and soaked for 5 days in either 1.0 M sodium chloride (NaCl) or distilled water. The aim of this study was to firstly identify the amount of toxic dioscorine remaining after soaking for 5 days, and then determine the best solution for removing dioscorine compounds in the tubers that were obtained from a tropical area in Peninsular Malaysia. The liquid chromatography electrospray ionization mass spectrometric (LC-ESI-MS) systems were used to identify the presence of alkaloid dioscorine compounds within Dioscorea hispida tubers. The analysis showed that no dioscorine compounds were present in day 5 for samples soaked in the NaCl solution. However, the relative abundance in the distilled water solution at day 5 was 281000, indicating a 95% decrease of the relative abundance value of the dioscorine compounds. This work aimed to determine the minimum days needed to remove the poisonous element before Dioscorea hispida tubers could be used for food consumption or for any other applications.

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Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

Subroto,

Aulia,

Pangawikan

et al. 2024

International Journal of Food Properties

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Effect of Temperature and Reaction Time on the Swelling Power and Solubility of Gadung (Dioscorea hispidaDennst ) Tuber Starch during Heat Moisture Treatment Process

Cited by 5 publications

References 28 publications

The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

Rapid detection and identification of dioscorine compounds in Dioscorea hispida tuber plants by LC-ESI-MS

Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

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