Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties
Gadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weaknesses. This research aimed to determine the effects of FMT a...
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Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2382215 |
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| author | Edy Subroto Puspita Aulia Aldila Din Pangawikan Mohd Nizam Lani Rossi Indiarto |
| author_facet | Edy Subroto Puspita Aulia Aldila Din Pangawikan Mohd Nizam Lani Rossi Indiarto |
| author_sort | Edy Subroto |
| collection | DOAJ |
| description | Gadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weaknesses. This research aimed to determine the effects of FMT and HMT on the functional, pasting, and physicochemical properties of gadung starch. This study consisted of a variety of treatments, namely native starch, FMT, HMT 100°C, HMT 110°C, FMT + HMT 100°C, and FMT + HMT 110°C. The results showed that FMT and HMT treatments significantly affected the functional, pasting, and physicochemical properties of gadung starch. The combination modification treatment of FMT + HMT 110°C increased swelling volume by 1.44 times, and water absorption capacity increased by 1.37 times. This was confirmed by the formation of porous and amorphous starch granules. Modified starch also had the best heat stability, as indicated by a low breakdown viscosity of 31.00 ± 9.90 cP. FMT+HMT110°C modified treatment was the best treatment because it had more pores, cracks, and higher swelling volume. The starch crystallinity index of modified starch decreased from 35.75 to 31.58 and changed the crystallinity type from B-type to A-type. The starch modification did not cause changes in functional groups but reduced crystallinity as indicated by the smaller ratio of the bands at 1045/1022 and the higher ratio at 1022/995 from FTIR spectra. Thus, FMT and HMT could effectively improve the characteristics of gadung starch by forming heat-stable amorphous starch. |
| format | Article |
| id | doaj-art-e2b76e83c20a4e4bb7abed9bd65bcaad |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-e2b76e83c20a4e4bb7abed9bd65bcaad2024-11-18T20:58:53ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862024-12-012711064107810.1080/10942912.2024.2382215Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical propertiesEdy Subroto0Puspita Aulia1Aldila Din Pangawikan2Mohd Nizam Lani3Rossi Indiarto4Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, MalaysiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaGadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weaknesses. This research aimed to determine the effects of FMT and HMT on the functional, pasting, and physicochemical properties of gadung starch. This study consisted of a variety of treatments, namely native starch, FMT, HMT 100°C, HMT 110°C, FMT + HMT 100°C, and FMT + HMT 110°C. The results showed that FMT and HMT treatments significantly affected the functional, pasting, and physicochemical properties of gadung starch. The combination modification treatment of FMT + HMT 110°C increased swelling volume by 1.44 times, and water absorption capacity increased by 1.37 times. This was confirmed by the formation of porous and amorphous starch granules. Modified starch also had the best heat stability, as indicated by a low breakdown viscosity of 31.00 ± 9.90 cP. FMT+HMT110°C modified treatment was the best treatment because it had more pores, cracks, and higher swelling volume. The starch crystallinity index of modified starch decreased from 35.75 to 31.58 and changed the crystallinity type from B-type to A-type. The starch modification did not cause changes in functional groups but reduced crystallinity as indicated by the smaller ratio of the bands at 1045/1022 and the higher ratio at 1022/995 from FTIR spectra. Thus, FMT and HMT could effectively improve the characteristics of gadung starch by forming heat-stable amorphous starch.https://www.tandfonline.com/doi/10.1080/10942912.2024.2382215Starch granuleswelling volumegelatinizationcrystallinityporous starch |
| spellingShingle | Edy Subroto Puspita Aulia Aldila Din Pangawikan Mohd Nizam Lani Rossi Indiarto Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties International Journal of Food Properties Starch granule swelling volume gelatinization crystallinity porous starch |
| title | Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties |
| title_full | Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties |
| title_fullStr | Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties |
| title_full_unstemmed | Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties |
| title_short | Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties |
| title_sort | gadung dioscorea hispida tuber starch modified by freeze moisture treatment and heat moisture treatment a study of functional pasting and physicochemical properties |
| topic | Starch granule swelling volume gelatinization crystallinity porous starch |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2024.2382215 |
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