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Food Chemistry, 2019
Herein, we concern the multi-scale structure and properties (digestibility and pasting) of highland barley starch following heat moisture treatment (HMT). With the moisture content (MC) rose, HMT reduced the molecular weight (molar mass) but increased the amylose content and the V-type polymorph.
Kun Liu +4 more
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Herein, we concern the multi-scale structure and properties (digestibility and pasting) of highland barley starch following heat moisture treatment (HMT). With the moisture content (MC) rose, HMT reduced the molecular weight (molar mass) but increased the amylose content and the V-type polymorph.
Kun Liu +4 more
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Study of heat–moisture treatment of potato starch granules by chemical surface gelatinization
Journal of the Science of Food and Agriculture, 2017AbstractBACKGROUNDNative potato starch was subjected to heat–moisture treatment (HMT) at 12%, 15%, 18%, 21%, and 24% of moisture content at 110 °C for 1 h, and the effects on morphology, structure, and thermal and physicochemical properties were investigated. To reveal the internal structure, 30% and 50% of the granular surface were removed by chemical
Josiane, Bartz +2 more
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Changes in protein and starch digestibility in sorghum flour during heat–moisture treatments
Journal of the Science of Food and Agriculture, 2017AbstractBACKGROUNDHeat–moisture treatment (HMT) has been used to modify properties of sorghum starches. However, information is limited on the effects of HMT on the digestibility of starch and the concurrent changes in protein in sorghum flour. The objectives of this research were to identify heat–moisture conditions to increase the resistant starch ...
Thanh‐Hien Vu +3 more
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Food Chemistry, 2014
Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples.
Qingjie, Sun +3 more
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Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples.
Qingjie, Sun +3 more
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Organic amaranth starch: A study of its technological properties after heat-moisture treatment
Food Chemistry, 2018Organic amaranth starch (Amaranthus caudatus) was studied after heat-moisture treatment (HMT) using different moisture contents and different times. The starch extracted by the aqueous method presented low lipid and protein content. After HMT, an increase in the thermal stability was identified.
Camila Delinski, Bet +6 more
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Carbohydrate Polymers, 2015
Different plasticizers (propanol, propylene glycol, glycerol, erythritol, xylitol and sorbitol) were used for plasticizing canna starch during heat-moisture treatment (HMT). Pasting properties of the modified starches were determined and compared with those of native starch and of HMT starch using water as a plasticizer.
Juraluck, Juansang +5 more
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Different plasticizers (propanol, propylene glycol, glycerol, erythritol, xylitol and sorbitol) were used for plasticizing canna starch during heat-moisture treatment (HMT). Pasting properties of the modified starches were determined and compared with those of native starch and of HMT starch using water as a plasticizer.
Juraluck, Juansang +5 more
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The effect of heat moisture treatment on physicochemical properties of early indica rice
Food Chemistry, 2013Early indica rice was heat-moisture treated at different temperature (90°C, 100°C and 110°C) for 3h, 5h and 7h at a moisture content of 28%, respectively. The effects of heat-moisture treatment (HMT) on the amylose content, pasting properties, texture properties, solubility and swelling power of early indica rice were studied. After HMT at 110°C for 7h,
Qingjie, Sun +3 more
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Effect of heat-moisture pre-treatment on physical characteristics of dehydrated yam
Journal of Food Engineering, 1996Abstract Moisture distribution in whole yam tuber and the effect of heat-moisture treatment on the physical characteristics and drying rate of yam pieces were investigated. The sampling scheme showed that the moisture was uniform throughout each slice; however, the values for slices in the tail end were 18% more than those in the head end.
C.T. Akanbi, P.O. Gureje, I.A. Adeyemi
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Heat‐moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation
Journal of Food Science, 2005ABSTRACT: Samples of finely ground cowpea flour with moisture content adjusted to 10%, 25%, 35% (dry basis) were heated in sealed retort pouches at 70 to 95°C for periods of 2 to 32 min. Phytase showed a high thermal resistance with residual activity ranging between 50% and 95%.
Nicole S. Affrifah +2 more
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Food Hydrocolloids, 2018
Abstract Native maize starch blended with galactomannan (NS-GM) was used to produce starch-galactomannan complex with heat-moisture treatment (HMT). In-vitro digestibility and physicochemical properties of starch and starch-galactomannan complexes were investigated.
Yun Chen, Xiaoya Xiong, Qunyu Gao
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Abstract Native maize starch blended with galactomannan (NS-GM) was used to produce starch-galactomannan complex with heat-moisture treatment (HMT). In-vitro digestibility and physicochemical properties of starch and starch-galactomannan complexes were investigated.
Yun Chen, Xiaoya Xiong, Qunyu Gao
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