Results 221 to 230 of about 62,407 (259)

Changes in Ackee Starch as Affected by Annealing and Heat Moisture Treatment

FUOYE Journal of Pure and Applied Sciences (FJPAS), 2022
The effect of Annealing and Heat Moisture Treatment (HTM) were investigated, on the physicochemical properties of Ackee Seeds Starch (ASS). The ASS was evaluated for moisture, ash contents, pH, loose and packed bulk densities. While the functional characteristics, Scanning Electron Microscopy, Energy Dispersive Spectroscopy (SEM/EDS), color and pasting
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Heat‐moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation

Journal of Food Science, 2005
ABSTRACT: 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, Manjeet S. Chinnan, R. Dixon Phillips   +2 more
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Heat–Moisture Treatment on Pinhão Starch Impacts the Properties of the Biodegradable Films

Starch - Stärke, 2023
AbstractUsing non‐conventional starch can benefit the industry since it can present different properties. It also can lead to new properties upon physical modification, which improves its derivate film properties. Therefore, the aim of this work is to evaluate the heat–moisture treatment (HMT) on pinhão starch and its effectiveness in film properties ...
Bárbara Biduski, Jarine Amaral do Evangelho, Karina Oliveira Lima, Shanise Lisie de Mello El Halal, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Vânia Zanella Pinto   +6 more
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Heat-Moisture Treatment of Starch

2018
Heat-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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Study of heat–moisture treatment of potato starch granules by chemical surface gelatinization

Journal of the Science of Food and Agriculture, 2017
AbstractBACKGROUNDNative 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, Elessandra, da Rosa Zavareze, Alvaro Renato Guerra, Dias   +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, 2017
AbstractBACKGROUNDHeat–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, Scott Bean, Chao‐Feng Hsieh, Yong‐Cheng Shi   +3 more
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Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis

Food Chemistry, 2019
Heat-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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Improvement of rice noodle quality by saturated-steam heat moisture treatment

Carbohydrate Polymers
Heat moisture treatment (HMT) of starch granules is a successful technique for enhancing rice noodle quality; however, conventional HMT is time-consuming. In this study, efficient saturated-steam HMT (SS-HMT) was employed for gel modification to enhance rice noodle quality.
Xudong, Yan, Shunjing, Luo, Jiangping, Ye, Chengmei, Liu   +3 more
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Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch

Food Science and Technology International, 2015
The effect of heat-moisture treatment on structural, physicochemical, and rheological characteristics of arrowroot starch was investigated. Heat-moisture treatment was performed with starch samples conditioned to 28% moisture at 100℃ for 2, 4, 8, and 16 h.
Pepe, Larissa S., Moraes, Jaqueline, Albano, Kivia M., Telis, Vânia Rn, Franco, Célia Ml   +4 more
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Influence of heat–moisture treatment and annealing on functional properties of sorghum starch

Food Research International, 2011
Abstract Sorghum starch was annealed in excess water at 50 °C for 24 h. Starch was also modified under heat–moisture treatment at 110 °C after adjusting various moisture contents (20, 30 and 40%) for 8 h. Significant decrease in chain lengths of amylose fraction in HMT starches was observed.
Harinder Singh, Yung Ho Chang, Jheng-Hua Lin, Navdeep Singh, Narpinder Singh   +4 more
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