Glycerol-enhancing heat-moisture treatment of A-type rice and cassava starches and B-type potato and canna starches

Journal article

Authors/Editors

Strategic Research Themes

Publication Details

Author list: Chatpapamon, Chatsachee; Uttapap, Dudsadee; Wandee, Yuree; Puttanlek, Chureerat; Rungsardthong, Vilai;

Publisher: Wiley

Publication year: 2021

Journal: International Journal of Food Science + Technology (0950-5423)

Volume number: 56

Issue number: 8

Start page: 4038

End page: 4049

Number of pages: 12

ISSN: 0950-5423

eISSN: 1365-2621

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85102486847&doi=10.1111%2fijfs.15027&partnerID=40&md5=078c86c7efdb26fd1412ca662866b890

Languages: English-Great Britain (EN-GB)

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Abstract

Effects of glycerol on the heat-moisture treatment (HMT) of A-type rice and cassava starches and B-type potato and canna starches were investigated. Starch samples were soaked in water or glycerol solution, adjusted to 25% moisture, and then subjected to HMT at 100 °C for 1, 6, and 16 h. Pasting profiles of all four starches plasticised with water clearly showed the B-type potato and canna starches were more susceptible to HMT than the A-type rice and cassava starches. The effect of HMT on the pasting properties of glycerol-plasticised samples was inconclusive; the B-type canna and A-type cassava starches were altered, but not the B-type potato and A-type rice starches, which remained comparable to the water-plasticised samples. Thus, the type of plasticiser as well as the environment surrounding the crystalline region, which is specific to each starch type, also affect the alteration of starch during HMT. © 2021 Institute of Food Science and Technology

Keywords

Heat-moisture treatment, Pasting property, Starch