EFFECT OF DIFFERENT HEAT MOISTURE TREATMENT CONDITIONS ON POTATO STARCH PHYSICO-CHEMICAL PROPERTIES

Authors

  • Chunli Deng Hezhou University ; Sumy National Agrarian University, China
  • Oksana Yu. Melnyk Sumy National Agrarian University, Ukraine
  • Yanghe Luo Hezhou University, China

DOI:

https://doi.org/10.15421/jchemtech.v30i1.243249

Keywords:

potato starch, heat-moisture treatment, physicochemical properties, textural properties, starch gels

Abstract

This work is devoted to the evaluation of the effects of different heating time, different heating temperature and different moisture content of heat moisture treatment (HMT)H on the swelling power, solubility, freeze-thaw stability, textural properties and other physicochemical properties. Different heating time samples(tHMT), different heating temperature samples (THMT) and different moisture content of starch system samples of heat-moisture treatment modified potato starch were prepared. The effects of heat moisture treatment on the swelling power, solubility, freeze-thaw stability, retrogradation, transparency and textural properties of native potato starch (NS) and heat moisture treatment (HMT) starch were investigated. The statistical analysis of the results was conducted by analysis of variance (ANOVA). The research results show that the transparency and retrogradation stability of potato starch after HMT were reduced, solubility and swelling power varied with the gelatinization temperature. HMT can significantly affect the textural properties of potato starch and the hardness, gumminess, chewiness and resilience of HMT starch gels first increased significantly and then decreased with the extension of treatment time. Short heating time (< 1.5 h), relatively low heating temperature (< 100 °С) and low moisture content (< 25 %) of HMT can significantly enhance the texture properties of HMT starch gels. Physical modification of starch involves increasing the functional activity and environmental safety of starches, and the study of their properties will expand their use in the production of structured foods.

Author Biographies

Chunli Deng, Hezhou University ; Sumy National Agrarian University

 Department of Food Technology Sumy National Agrarian University,
st. G. Kondratieva 160, Sumy 40021, Ukraine

 College of Food and Biological Engineering Hezhou University No.18, Xihuan Road, Hezhou 542899, Guangxi, P.R.China

Oksana Yu. Melnyk, Sumy National Agrarian University

Department of Food Technology

 

Yanghe Luo, Hezhou University

Institute of Food Science and Engineering Technology

 

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Published

2022-05-15

Issue

Vol. 30 No. 1 (2022): Journal of Chemistry and Technologies

Section

Chemical Technology

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