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Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties

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Abstract

The influence of annealing and heat-moisture treatment on structural, rheological and pasting parameters of amaranth starch was studied. The starch from amaranth seeds was extracted by steeping the seeds in 0.25% NaOH solution and modified through annealing and heat-moisture treatment. The swelling power, solubility, thermal properties, pasting properties, morphology, X-ray crystallinity, FT-IR spectra study and rheological properties of starches were evaluated. The swelling power of amaranth starch was reduced significantly (p ≤ 0.05) after modifications. The gelatinization temperature of amaranth starch increased significantly (p ≤ 0.05) after annealing and heat-moisture treatment. The peak, hot paste and final viscosity of amaranth starch reduced significantly (p ≤ 0.05) whereas pasting temperature and setback viscosity increased significantly after modifications. Heat-moisture treated amaranth starch showed thermo-stable structure with restricted swelling, high gelatinization temperature, and increased pasting temperature. The native and modified starches were found to have A-type diffraction pattern. No change in the FTIR spectra bands of annealed, and heat-moisture treated amaranth starch was noted but the intensity of bands decreased after modifications. Rheological studies showed the reduction in the value of storage modulus (G′), loss modulus (G″) and complex viscosity and an increase in flow behavior index after annealing and heat-moisture treatment. The results of this work revealed that the annealing and heat-moisture treatment altered the physicochemical characteristics of amaranth starch with improved thermal stability which enhance its high value utilization in food industry.

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Acknowledgements

This study was financially supported by University Grants Commission, New Delhi.

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This study was funded by University Grants Commission, New Delhi.

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Authors and Affiliations

  1. Department of Food Technology, Maharshi Dayanand University, M.D.U., Rohtak, Haryana, India

    Munish Siwatch, Ritika B. Yadav & Baljeet S. Yadav

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  1. Munish Siwatch
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  2. Ritika B. Yadav
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  3. Baljeet S. Yadav
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MS conducted the experiments, collected all data, and interpreted the results. RBY designed and supervised the study and involved in drafting and data interpretation of manuscript. BSY critically revised and edited the manuscript.

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Correspondence to Ritika B. Yadav.

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Siwatch, M., Yadav, R.B. & Yadav, B.S. Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties. Food Measure 16, 2323–2334 (2022). https://doi.org/10.1007/s11694-022-01325-1

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