Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours
Heat moisture treatment (HMT) is a hydrothermal treatment that changes the physicochemical properties of resistant starch by facilitating starch interaction within the amorphous and crystalline regions and/or disrupting starch crystals. In this study, HMT was used to modify legume flours (mung bean...
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| Format: | Monograph |
| Language: | English |
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Pusat Pengajian Teknologi Industri
2021
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| Online Access: | http://eprints.usm.my/51555/ http://eprints.usm.my/51555/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf |
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| author | Abdul Wahid, Nur Hafizah |
| author_facet | Abdul Wahid, Nur Hafizah |
| author_sort | Abdul Wahid, Nur Hafizah |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Heat moisture treatment (HMT) is a hydrothermal treatment that changes the physicochemical properties of resistant starch by facilitating starch interaction within the amorphous and crystalline regions and/or disrupting starch crystals. In this study, HMT was used to modify legume flours (mung bean and chickpea flour) and physicochemical properties and resistant starch content were analyzed. The starches have been treated at 30% moisture content for 16 h at 100 °C. From the results, heat moisture treatment of mung bean flour (HMB) and heat moisture treatment of chickpea flour (HCP) show a significant decrease (p<0.05) in amylose content, due to heat induce by HMT, that able to change the amylose conformation, reduce the ability of amylose to form a complex with iodine. |
| first_indexed | 2025-11-15T18:28:14Z |
| format | Monograph |
| id | usm-51555 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:28:14Z |
| publishDate | 2021 |
| publisher | Pusat Pengajian Teknologi Industri |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-515552022-02-16T07:29:59Z http://eprints.usm.my/51555/ Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours Abdul Wahid, Nur Hafizah T1-995 Technology(General) Heat moisture treatment (HMT) is a hydrothermal treatment that changes the physicochemical properties of resistant starch by facilitating starch interaction within the amorphous and crystalline regions and/or disrupting starch crystals. In this study, HMT was used to modify legume flours (mung bean and chickpea flour) and physicochemical properties and resistant starch content were analyzed. The starches have been treated at 30% moisture content for 16 h at 100 °C. From the results, heat moisture treatment of mung bean flour (HMB) and heat moisture treatment of chickpea flour (HCP) show a significant decrease (p<0.05) in amylose content, due to heat induce by HMT, that able to change the amylose conformation, reduce the ability of amylose to form a complex with iodine. Pusat Pengajian Teknologi Industri 2021-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/51555/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf Abdul Wahid, Nur Hafizah (2021) Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours. Project Report. Pusat Pengajian Teknologi Industri. (Submitted) |
| spellingShingle | T1-995 Technology(General) Abdul Wahid, Nur Hafizah Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours |
| title | Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours |
| title_full | Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours |
| title_fullStr | Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours |
| title_full_unstemmed | Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours |
| title_short | Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours |
| title_sort | effects of heat moisture treatment on the physicochemical properties of legume flours |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/51555/ http://eprints.usm.my/51555/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf |