Optimising the heat moisture treatment of Morado banana starch by response surface analysis

Javier D. Hoyos-Leyva, Luis A. Bello-Pérez, Edith Agama-Acevedo, José Alvarez-Ramirez

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Abstract

© 2015 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim. Heat moisture treatment (HMT) was considered to modify the characteristics of Morado banana starch. Morado banana starch was isolated to a purity of 84 g/100 g dry sample (ds) with an amylose content of 31.5 g/100 g ds. Response surface analysis was used to estimate the best moisture content and heating time to obtain the optimal treatment conditions at 100°C. The optimised conditions were 32.2% for moisture content and 6.5 h of heating time to achieve the highest slowly digestible starch (SDS) and resistant starch (RS) content. Gelatinised HMT starch contained 12.1 g/100 g ds of SDS and 30.7 g/100 g ds of RS. Differential scanning calorimetry in excess water indicated structural changes, as reflected by increased phase transition temperatures and enthalpy. Fourier transformed infrared spectroscopy showed an increase in the 995/1022 cm-1 ratio, which indicated the rearrangement of the double helices' packing within the crystalline lamella. The X-ray diffraction pattern showed that HMT increased the crystalline content from 28.9 to 31.5% compared to the native counterpart.
Original languageAmerican English
Pages (from-to)1026-1034
Number of pages9
JournalStarch/Staerke
DOIs
StatePublished - 1 Jan 2015

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