The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

Abstract

Abstract Jack bean (Canavalia ensiformis) is one of Indonesia’s local legumes containing 61.15% of carbohydrates and 33.32% of protein. Natural starch has been limitedly used in food products due to its weak characteristics, especially the instability against heat and shear treatment. Heat Moisture Treatment (HMT) is a favoured method to improve starch durability during processing since it leaves no chemical residue. The HMT temperature, moisture content, and time applied could vary according to the starch’s original characteristics. Thus, this study aimed to evaluate the use of 110°C HMT with three different moisture contents and durations for modifying jack bean starch properties and to obtain the best treatment resulting in the desired starch properties. This study was designed by using Completely Randomized Design (CRD) for two factors, moisture contents (27%, 30%, 33%) and time (10h, 13h, 16h). The results suggested that HMT significantly decreases whiteness, and moisture content. At the same time, it increases water absorption, solubility, and swelling power. The starch’s properties changed significantly following the variation of moisture contents and HMT time. The treatment which resulted in the most thermostable starch obtained in this study was the HMT that applies 33% of moisture content for 10 hours (HMT 33%+10 h).