Effect of heat-moisture treatment on functional and pasting properties of potato (Solanum tuberosum l. var. granola) starch

Abstract

The objective of this research was to determine the effect of heat-moisture treatment (HMT) on functional and pasting properties of potato starch. Descriptive experimental methods that consist of 5 treatment conditions (80, 90, 100, 110, and 120°C) were applied for HMT of potato starch (var. Granola). The result showed that the higher temperature of HMT decreased the whiteness degree, syneresis, swelling volume, water absorption capacity, peak viscosity, and hold viscosity, but increased pasting point and setback viscosity. HMT at 110oC resulted in a minimum point for swelling volume (6.47 mL/g), solubility (36.15%), water absorption capacity (1.14 g/g), peak viscosity (1113 cP), hold viscosity (1063 cP), breakdown viscosity (50 cP), final viscosity (1655 cP), setback viscosity (592 cP) and maximum point for gelatinization temperature (82.09oC). Based on pasting properties, HMT potato starch was resistant to heating and suitable to be applied to sterilization products.