Effect of heat-moisture treatment on the functional and rheological characteristics of cassava (Manihot esculenta) starch

Abstract

The major drawback of most starchy food is its inability to withstand high-temperature conditions, shearing force and acidity, which limits its usage in the food industry. This study investigates the effect of heat-moisture treatment (HMT) at varying moisture content (10–30% wet basis), drying temperature (80–100 °C) and time (2–8 h) on the functional and rheological properties of cassava starch using response surface methodology (RSM) by adopting a Box–Behnken design method. Cassava roots were processed into modified starch under various processing conditions. Results showed an increase in the water absorption index, solubility and swelling power while there was a slight reduction in the loose bulk density and tapped bulk density. The starch viscosity ranged between 4182 and 4268 Cps. Consistency ranged between 2.51 and 2.56 g/mL and the flow behaviour index ranged between 2.70 and 2.82. Optimal processing conditions for cassava starch were achieved with a moisture content of 30%, drying temperature of 90 °C and time of 2 h. These variables are important to consider for processing of cassava starch with improved consumer acceptability and potential large-scale production of baked foods, gel formation and custard production.

Keywords:

• heat-moisture treatment
• starch modification
• rheological properties
• response surface methodology (RSM)
• optimisation

ACKNOWLEDGEMENTS

We extend our gratitude to the Management of Mountain Top University, Ibafo, Ogun State, Nigeria, for their assistance and for the provision of some of the equipment used in this study.

DISCLOSURE STATEMENT

No potential conflict of interest was reported by the authors.

ETHICAL REVIEW

This study was approved by the institution ethical committee.

INFORMED CONSENT

Written informed consent was obtained from all study participants.

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.