The effect of dual modification with annealing and Heat Moisture Treatment(HMT) on physicochemical properties of jack bean starch (Canavalia ensiformis)
Achmad Ridwan Ariyantoro, Ade Irma Fitriyani, D.R. Affandi, Dimas Rahadian Aji Muhammad, Anastriyani Yulviatun, Takahisa Nishizu
Abstract
In this study, the effect of the dual modification with annealing and Heat Moisture Treatment (HMT) on the physicochemical properties of jack bean starch was investigated. Native jack bean starch was modified by the annealing method with a moisture ratio of 1:2 and 1:3 at 50°C, 55°C, and 60°C for 24 hrs. Furthermore, the annealing method was combined with HMT at 30% moisture at 110°C for 16 hrs. The results showed that the dual modification process decreased the whiteness, amylose content, swelling power, solubility, setback viscosity, and breakdown viscosity of the jack bean starch. On the contrary, it led to an increase in the water adsorption, paste clarity, pasting temperature and stability ratio of the starch. The stability ratio of native jack bean starch, the sample treated by the single annealing, and the dual modification were 0.56, 0.62, and 0.86, respectively, indicating that the sample treated with dual modification was more stable at high temperature and shear stress. The dual modification did not affect the crystalline xray diffraction patterns. The findings emphasized the potential of using a dual modification to alternate the characteristic of jack bean starch.