Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch

Raphael Lucas Jacinto Almeida; Newton Carlos Santos; João Vítor Fonseca Feitoza; Gabriel Monteiro da Silva; Cecília Elisa de Sousa Muniz; Raphael da Silva Eduardo; Victor Hebert de Alcântara Ribeiro; Virgínia Mirtes de Alcântara Silva; Mércia Mélo de Almeida Mota

Carbohydrate Polymer Technologies and Applications (Jun 2022)

Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch

Raphael Lucas Jacinto Almeida,
Newton Carlos Santos,
João Vítor Fonseca Feitoza,
Gabriel Monteiro da Silva,
Cecília Elisa de Sousa Muniz,
Raphael da Silva Eduardo,
Victor Hebert de Alcântara Ribeiro,
Virgínia Mirtes de Alcântara Silva,
Mércia Mélo de Almeida Mota

Affiliations

Raphael Lucas Jacinto Almeida: Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal RN, Brazil; Corresponding author.
Newton Carlos Santos: Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal RN, Brazil
João Vítor Fonseca Feitoza: Department of Food Science and Technology, Federal University of Ceará, Fortaleza CE, Brazil
Gabriel Monteiro da Silva: Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande PB, Brazil
Cecília Elisa de Sousa Muniz: Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande PB, Brazil
Raphael da Silva Eduardo: Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande PB, Brazil
Victor Hebert de Alcântara Ribeiro: Engineering and Management of Natural Resources Department, Federal University of Campina Grande, Campina Grande, PB, Brazil
Virgínia Mirtes de Alcântara Silva: Engineering and Management of Natural Resources Department, Federal University of Campina Grande, Campina Grande, PB, Brazil
Mércia Mélo de Almeida Mota: Department of Food Engineering, Federal University of Campina Grande, Campina Grande PB, Brazil

Journal volume & issue: Vol. 3
p. 100192

Abstract

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The aim of this study was to investigate the effects of heat-moisture treatment (HMT) on the thermal, structural and morphological properties of quinoa starch native to Brazil (QSB). To assess the influence of HMT, the QSB with 20% moisture was heated (110 °C) at different times (1 h (HMT1), 2 h (HMT2) and 3 h (HMT3)) in an electric oven. Process temperature during HMT influenced gelatinization temperatures and enthalpy, making the starch more resistant to thermal processes. Different intensities were observed in the FTIR, however no new functional groups were noticed. XRD indicated a type A semi-crystalline material, with relative crystallinity ranging from 19.36 to 23.75%. Through SEM, irregular shapes with characteristics similar to the polygonal shape and with the appearance of cracks were observed, with a diameter that varied from 134.04 to 187.23 µm. To conclude, the biggest changes were observed after 3 h of the process (HTM3), being the most adequate time to modify the QSB.

Published in Carbohydrate Polymer Technologies and Applications

ISSN: 2666-8939 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Science: Chemistry: Organic chemistry: Biochemistry
Website: https://www.journals.elsevier.com/carbohydrate-polymer-technologies-and-applications

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