Setyanto, Henricus Yayan (2020) Effect of Heat-moisture Treatment on Physicochemical Properties of Root and Tuber Starches. Masters thesis, Universitas Katolik Soegijapranata Semarang.
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Abstract
Hydrothermal treatment is a physical modification process which uses temperature and moisture to modify starch properties. Heat moisture treatment (HMT) is one of the hydrothermal modification which causes some changes on starch properties such as pasting, swelling power, solubility and thermal properties. HMT was carried out by adjusting moisture content of tapioca (Manihot esculenta), potato (Solanum tuberosum) and sweet potato (Ipomoea batatas) starches to 15 and 30% and heating at 90-110°C for 3 - 9 hours. The objective of this study was to investigate the effect of hydrothermal treatment on physical properties of tuber starches. In general, most of starches were decreased on peak viscosity and breakdown and increased on pasting temperature. The gelatinization temperatures, namely onset (To ), peak (Tp ), and conclusion (Tc ) of HMT starches were higher than native starches. 30% moisture content gave significant difference on enthalpy (ΔH) reduction. Swelling power and solubility of HMT starches were decreased except for HMTtapioca starch which had higher solubility on 90°C compared to native. Adjusting 30% moisture content of starches showed some significant changes on starch swelling power, solubility, pasting and thermal properties. Increasing temperature and heating duration could increase starch final viscosity, pasting temperature and gelatinization temperature, thus decreasing peak viscosity, enthalpy (ΔH), swelling power, and solubility.
| Item Type: | Thesis (Masters) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Graduate Program in Master of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 28 May 2021 02:55 |
| Last Modified: | 28 May 2021 02:55 |
| URI: | http://repository.unika.ac.id/id/eprint/25353 |
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