Effect of combined freezing with heat-moisture treatment (HMT) on the modification of in vitro digestibility, morphostructural, physicochemical, and thermal properties of Adzuki bean starch

The objective of the study was to evaluate the effect of freezing methods at -20 °C (S20) and − 80 °C (S80) and liquid nitrogen at -196 °C (S196) applied to aduzki bean starch previously gelatinized by heat-moisture (HMT). It is characterized in terms of particle size distribution, functional proper...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2024-07, Vol.18 (7), p.5916-5927
Main Authors: Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, de Souza Ferreira, Iêda Letícia, da Silva Pedro, Marcelo, Feitoza, João Vítor Fonseca, da Silva Eduardo, Raphael, de Andrade Freire, Vitória, Pereira, Tamires dos Santos, de Sousa, Alison Bruno Borges, de Queiroga, Artur Xavier Mesquita, Galdino, Pablícia Oliveira
Format: Article
Language:English
Subjects:
Beans
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Digestibility
Engineering
Food Science
Fourier transforms
Freezing
Frozen food
Functional groups
Heat treatment
Ice crystals
Ice formation
In vitro methods and tests
Infrared spectroscopy
Liquid nitrogen
Moisture
Original Paper
Particle size
Particle size distribution
Reagents
Size distribution
Specific surface
Starch
Surface area
Thermal properties
Thermodynamic properties
X-ray diffraction
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Summary:The objective of the study was to evaluate the effect of freezing methods at -20 °C (S20) and − 80 °C (S80) and liquid nitrogen at -196 °C (S196) applied to aduzki bean starch previously gelatinized by heat-moisture (HMT). It is characterized in terms of particle size distribution, functional properties, in vitro digestibility, specific surface area and thermal and morphostructural properties. Higher freezing rates (S196: 1.21 °C/min) resulted in a medium particle size (21–27 μm) and increased starch solubility (4.13–4.71%) and specific surface area due to rapid ice crystal formation. Freezing conditions had a significant impact ( p  
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-024-02618-3