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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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International Journal of Biological Macromolecules, 2021
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas ...
Zhenglei, Yang +4 more
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Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas ...
Zhenglei, Yang +4 more
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Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility
Food & Function, 2021The purpose of this study was to investigate the effect of starch-hydrocolloid (gum arabic, xanthan gum, and guar gum) complexes with heat-moisture treatment (HMT) on in vivo digestibility.
Jie Yang +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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Effect of Moisture and Heat Treatment of Corn Germ on Oil Quality
Journal of the American Oil Chemists' Society, 2018AbstractThe changes in the quality of crude corn oil caused by moisture and two different thermal pretreatments (oven heating and steam heating) of wet‐milled corn germ were evaluated and compared with those of untreated oil. Increasing the moisture content of the corn germ from 8 to 25% before oil extraction increased the acid value (AV) (3.02–4.01 mg
Liyou Zheng +7 more
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INFLUENCE OF THE MOISTURE-HEAT TREATMENT ON THE STRUCTURAL PARAMETERS OF THE WORSTED FABRICS
Textile and Garment Magazine, 2018The presented study focuses on the changes in the structure of the worsted fabrics in their enrichment under the conventional finishing technologies. The main structural changes of the worsted fabrics occur during the removal of the tissue from the loom and then the laundry and thermal fixation of the fabric.
STEFANOV, Stefan +2 more
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Improvement of rice noodle quality by saturated-steam heat moisture treatment
Carbohydrate PolymersHeat 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 +3 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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Effect of heat treatment on equilibrium moisture content of Southern pine
2013 Kansas City, Missouri, July 21 - July 24, 2013, 2013Abstract. Lowering of equilibrium moisture content is a significant benefit of thermal treatment of biomass. In this study, the equilibrium moisture content (EMC) of base-line and heat treated Southern pine wood (180, 230, and 270°C) was measured as a function of relative humidity over the range 22 to 85% at room temperature using a static gravimetric
null Manunya - Phanphanich +1 more
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