Evaluation of the effects of single and dual hydrothermal treatments on the properties of Carioca bean (Phaseolus vulgaris L.) starch
2019
Oliveira, C. S. de | Granza, A. G. | Schnitzler, E. | Farias, F. O. | Travalini, A. P. | Demiate, I. M.
Different modified starches have been developed for many applications in the food industry. The present work investigated the effects of two physical modifications, annealing (ANN) and heat-moisture treatment (HMT), as well as dual modification (ANN+HMT and HMT+ANN), on the physicochemical properties of Carioca bean starch (Phaseolus vulgaris L.). The Differential Scanning Calorimetry results showed that after annealing and HMT, the bean starch became more stable during heating due to the higher temperature of gelatinisation. The pasting properties changed, and the ANN treatment reduced the peak viscosity and increased the bean starch pasting temperatures. Relative crystallinity decreased with the physical treatments, and the starch granules did not show different morphologies. Syneresis analysis showed that the physical modifications of the bean starches resulted in higher water release as compared to the native starch. Therefore, these starches are not suitable as ingredients in refrigerated or frozen foods but could be used as ingredients for dehydrated foods such as soups.
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