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Application of heat moisture treatment in wheat pasta production
Food Control, 2021Abstract Heat moisture treatment (HMT) is an accessible starch and flour physical modification that could enhance the physico-chemical characteristics of products. In this study, the influence of HMT conditions (temperature, time, moisture) on wheat flour, dough and pasta properties were investigated trough Response Surface Methodology (RSM) and an ...
Mădălina Iuga, Silvia Mironeasa
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Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis
Food Chemistry, 2019Heat-moisture treatment (HMT) could be applied to increase the relative crystallinity (RC) of raw waxy maize starch (WMS) and mar the dense surface of starch granules. The optimal HMT conditions including temperature, treatment time, and moisture content were determined by response surface methodology (RSM).
Limin, Dai, Jun, Zhang, Fang, Cheng
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The effects of heat-moisture treatment on avocado starch granules
Journal of Thermal Analysis and Calorimetry, 2014Fundação Araucária (FAPPR) ; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) ; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) ; The avocado (Persea americana, Miller) is a very popular tree worldwide. It is native to Central/North America (Mexico) and its fruit is healthy and is consumed in large quantities ...
Lacerda, Luiz Gustavo +6 more
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Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles
Carbohydrate Polymers, 2015In this study, the effect of heat moisture treatment (HMT) on the properties of waxy maize starch nanoparticles (SNPs) was investigated. The SNPs were adjusted to 20% and 30% moisture levels and heated at 90 °C and 110 °C for 4 h. Transmission electron microscopy, X-ray diffractometry, differential scanning calorimetry, and Fourier transform infrared ...
Na, Ji +5 more
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Dual modification of taro starch by microwave and other heat moisture treatments
International Journal of Biological Macromolecules, 2016Effect of heat moisture treatment on the physicochemical properties of taro starch with 25% moisture (w/w) modified by single treatments of microwave (HMT1), autoclave (HMT2) and hot air oven (HMT3), and dual treatments of microwave followed by autoclave (HMT4) and microwave followed by hot air oven (HMT5) were investigated.
Dhritiman, Deka, Nandan, Sit
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Heat-moisture treatment effects on sweetpotato starches differing in amylose content
Food Chemistry, 1999Abstract Sweetpotato starch from two genotypes, Taiwan (15.2% amylose) and 93-006 (28.5% amylose), were exposed to heat-moisture treatment (HMT) of 25% moisture at 110°C for various exposure times at ‘as-is’ (pH 6.5–6.7) and alkaline pH (pH 10) conditions.
Collado, LS, Corke, H
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Physicochemical properties of modified sweet potato starch through heat moisture treatment
AIP Conference Proceedings, 2018The research was aimed to study the physicochemical properties of modified sweet potato starch through heat moisture treatment (HMT). The treatment which was carried out in this research was the different durations of HMT (1, 2, and 3 h at 110 °C). The modified sweet potato starch were characterized by moisture content, solubility, swelling volume ...
Novita Indrianti, Yudi Pranoto
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Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment
International Journal of Biological Macromolecules, 2020The objectives of this study were to optimize the conditions for the preparation of sweet potato starch containing a high proportion of slowly digestible starch (SDS) by heat-moisture treatment (HMT), and to investigate the structural properties of SDS and resistant starch (RS) fractions isolated from this modified starch.
Jong Hee, Na +6 more
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Heat-Moisture Treatment of Starch
2018Heat-moisture treatment (HMT) is a physical modification method that can be employed to modify the starch structure and functional properties without destroying the starch granular structure. In HMT, starch is exposed to a high temperature, commonly above the gelatinization temperature with insufficient water to gelatinize.
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