Effect of heat moisture treatment on the physicochemical properties of Saba banana (Musa Paradisiaca) starch

Ling, Poh Ying (2007) Effect of heat moisture treatment on the physicochemical properties of Saba banana (Musa Paradisiaca) starch. Universiti Malaysia Sabah. (Unpublished)


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Saba plantains (Musa paradisiacal starch conditioned at 18%, 21%, 24%, 27% as well as 30% and was heated at 100°C for 16 hours. Properties such as colour, apparent amylose content, clarity, swelling power, solubility, water and oil absorption capacity, least gelation concentration as well as retrogradation properties (syneresis) were studied to evaluate the changes after heat moisture treatment. The effects of storage period in both clarity and retrogradation properties (syneresis) were also stUdied. Heat moisture treatment changed the colour of Saba banana starch from light beige to light brown but the granules morphology remained unchanged. The modification also decreased the apparent amylose content (p ≤0.05) and on the other hand, increased water and oil absorption (p ≤0.05) when higher moisture levels (27% and 30%) were used in the treatment. This might be due to partial gelatinisation at those moisture levels that leads to increment of amylose-lipid complexes formed. Heat moisture treatment also decreased the clarity, swelling power, solubility (p S 0.05) and increased the least gelation concentration (p ≤ 0.05) with increasing moisture levels due to improved crystallinity in starch granules. Clarity and swelling power were positively correlated to each other (r ≥ 0.742**). Syneresis percentage was found to increase with increasing storage period (p ≤0.05). In addition, heat moisture treatment was also found to decrease the tendency towards retrogradation compared to native starch as a result of enhanced bonding forces within amorphous regions of the starch granules. In general, heat moisture treatment affects most of the physicochemical properties under studied.

Item Type: Academic Exercise
Uncontrolled Keywords: Musa paradisiaca, starch, heat moisture treatment, colour
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 21 Oct 2013 08:55
Last Modified: 17 Oct 2017 04:22
URI: http://eprints.ums.edu.my/id/eprint/7270

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