Investigation of the Effect of Heat Moisture Treatment on Local Sweet Potato Starch Characteristics | Zaidiyah | Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter 5804 11809 1 SM
Proceedings of The 5 t h Annual I nt ernat ional Conference Syiah Kuala Universit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8 t h I nt ernat ional Conference of Chem ical Engineering on Science and Applicat ions ( ChESA) 2015
Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
I nve st iga t ion of t he Effe ct of H e a t M oist ur e Tr e a t m e nt on
Loca l Sw e e t Pot a t o St a r ch Cha r a ct e r ist ics
1*
Zaidiyah, and 2 Lukm anul Hakim
1
Depart m ent of Agricult ural I ndust rial Technology, Facult y of Agricult ural Technology,
Seram bi Mekkah Universit y, Banda Aceh 23111 , I ndonesia;
2
Depart m ent of Food Tachnology , Facult y of Agricult ural Technology, Seram bi Mekkah
Universit y, Banda Aceh 23111, I ndonesia;
* Corresponding Aut hor: zaidiyah@gm ail.com
Abst r a ct
The aim ed of t his st udy was t o det erm ine t he effect of Heat Moist ure Treat m ent ( HMT) m et hod on
t he charact erist ics of local sweet pot at o st arch. Sweet pot at o st arch were isolat ed from t hree
variet ies, nam ely based on t heir flesh colour whit e, light yellow and purple. The nat ive sweet pot at o
st arch clasified int o t wo groups; non HMT groups and HMT groups. The nat ive sweet pot at o st arch
wit h HMT t reat m ent were adj ust ed to m oist ure cont ent of 25% and exposed t o HMT at 110 ° C for 3
h. The nat ive and t reat ed st arches were charact erized for st arch physicochem ical char act erist ics
espescially t ot al diet ary fibre ( TDF) which is increased significat ly.
Ke y w or ds: Heat Moist ure Treat m ent , sweet pot at oes, st arch.
I nt r oduct ion
Sweet pot at oes ( I pom ea bat at as L) is one of t he I ndonesian agricult ural pr oduct s t hat have high
product ion values wit h different variet ies t o be developed and ut ilized as int erm ediat e product s as dry
st arch which can be furt her processed by t he food processing indust ry and non - food indust ry.
However sweet pot at o st arch in t he m anufact ure of foodst uffs are oft en encount ered obst acles.
Therefore, t he necessary m odificat ions of sweet pot at o st arch by Heat Moist ure Treat m ent ( HMT) is
expect ed t o im prove physical and chem ical charact erist ics of t he st arch. Recent ly, st udies on t he
form ulat ion of sweet pot at o st arch noodles and sweet pot at o flour has been done. Yet som e t hings st ill
require furt her st udy include t he m odificat ion of sweet pot at o st arch in order t o obt ain t he sam e as
charact erist ic as wheat flour.
Nat ive st arch which is used as raw m at erial for som e product s such as noodle has som e weakness;
insoluble in cold wat er, longer cooking t im e, rigid past a- produced, and have low st abilit y. Modified
st arch is aim ed t o enhance st arch ut ilizat ion in food indust ry, m ore st able and has bet t er t ext ure.
Moreover t o increase gelat inizat ion t em perat ure and heat resist ance as well as it s viscosit y, it s need
m odificat ion. Principally, HMT is t he exposure of st arch t o higher t em perat ure, com m only above t he
gelat inizat ion t em perat ure, at very rest rict ed m oist ure con t ent ( 18- 27% ) ( Lilia et al, 1999) . HMT
m et hod is m ore nat ural and safe t o be applied com pared wit h chem ical m et hods. HMT is lead t o
decrease st arch solubilit y com pare t o nat ive st rach. Furt herm ore m any researchs have been
est ablished in relat ion t o st arch solubilit y. HMT changes t he m olecular st ruct ur e of st arch ( Jacobs and
Delcour, 1998; Collado and Corke, 1999; St ut e 1992; Singh et al, 2005) . This process could lead t o
produce slowly digest ed st arch t hat is seem s t o be associat ed wit h lower glycem ik inde x value.
Therefore t he general obj ect ive of t his st udy is invest igat ed prot ein, fat , t ot al diet ary fibre ( TDF) ,
wat er cont ent and ash of nat ive and t reat ed st arch of local variet ies differ in t heir flesh colour.
M a t e r ia ls a nd M e t hods
M a t e r ia ls
Three variet ies of sweet pot at oes differ in t heir flesh colour ( light cream , yellow, and purple) were
collect ed in Saree, Aceh Besar.
St a r ch e x t r a ct ion
Sweet pot at o t ubers were washed, peeled off, grat ed and ext ract ed using dist illed wat er in t he rat io of
wat er : sweet pot at o at 1: 1, and filt ered t o obt ain filt rat e 1. Cake result ed w as added wit h dist illed
wat er at t he wat er : cake rat io of 1: 0.5, squeezed and filt ered t hrough t he sam e m esh t o obt ain
filt rat e 2. Filt rat e 1 and filt rat e 2 were m ixed, set t led down for 6 h, and t he wat er was replaced every
3 h. Wat er and sedim ent were separat ed, and t he sedim ent obt ained was t o be wet st arch w hich was
t hen dried overnight using oven at 50 oC. The dry st arch w as m illed and sieved wit h 100 m esh and
t hen kept in sealed cont ainer ( Collado and Corke, 1997)
187
Proceedings of The 5 t h Annual I nt ernat ional Conference Syiah Kuala Universit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8 t h I nt ernat ional Conference of Chem ical Engineering on Science and Applicat ions ( ChESA) 2015
Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
H e a t M oist ur e Tr e a t m e n t ( H M T)
Heat m oist ure t reat m ent was carried out wit h t he m et hod of Collado et al. ( 2001) . The m oist ure
cont ent of t he nat ive st arch was adj ust ed t o 25% by adding dist illed wat er and kept at 5 - 6 ° C
overnight . The sam ples was t hen heat ed in t he oven at 110 ° C for 3 h. Aft er t hat t he sam ples were
im m ediat ely cooled t o avoid furt her gelat inizat ion and dried in oven drying 50 ° C. The t reat ed st arch
was cooled at am bient t em perat ure and pack for furt her analysis.
Pr ox im a t e a na lysis a nd TD F
Wat er cont ent , ash, TDF and fat were analyzed using AOAC m et hod ( 2000) . Crude prot ein cont ent
using m icro Kj edahl m et hod ( Conversion fact or 6,25) .
Re sult s a nd D iscussion
W a t e r cont e nt , a sh, fa t , a nd cr u de pr ot e in cont e nt
Wat er Cont ent , ash, fat , and crude prot ein cont ent shows in Table 1. Wat er cont ent , fat , and cr ude
prot ein show significat different bet ween nat ive and t reat ed st arch, however ash show not significant
different am ong t hem . For som e reason sweet pot at o is not such a kind of fat and prot ein resource.
The cont ent of proxim at e analysis is varied am ong sweet pot at oes genot ype. Fat and crude prot ein
aft er t reat ed wit h HMT is lower t han before. This is could be happen because som e of fat and prot ein
m olecules were det oriat ed during heat ing process.
Table 1. Physichochem ical propert ies of nat ive and t reat ed st arch of local sweet pot at o
Nat ive St arch ( Non- HMT)
Treat ed St arch ( HMT)
Param et er ( % )
yellow
purple
light cream
yellow
purple
Light cream
( v1)
( v2)
( v3)
( v1)
( v2)
( v3)
Wat er cont ent
7.11
7.31
6.70
8.83
8.86
8.84
Ash
0.44
0.44
0.66
0.83
0.49
0.33
Fat
34.478
37.262
39.471
7.60
6.02
8.7
Crude Prot ein
33.85
47.27
35.02
8.46
9.05
9.92
P value
< 0.001
0.444
< 0.001
< 0.001
Tot a l die t a r y fibr e ( TD F)
Tot al diet ary fibre is associat ed wit h digest ibilit y and clasified as undigest able st ach. HMT process
could lead t o produce slowly digest ed st arch t hat is seem s t o be associat ed wit h lower glycem ik index
value. The result of t ot al diet ary fibre was increased wit h t he t reat m ent ( Figure 2) .
Figure 2. Fibre cont ent of Non- HMT and HMT t reat m ent s
TDF show insignificant different am ong variet ies but showed different significant bet ween nat ive
( Non- HMT) and t reat ed st arch ( HMT) . Tot al diet ary fibre increase aft er HMT pro cess. This st udy is
closely sim ilar t o previous st udy conduct ed by Senanayake, et al. ( 2014) and Pranot o et al. ( 2014) .
188
Proceedings of The 5 t h Annual I nt ernat ional Conference Syiah Kuala Universit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8 t h I nt ernat ional Conference of Chem ical Engineering on Science and Applicat ions ( ChESA) 2015
Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
HMT m et hod can change t he charact erist ics of st arch by increase t he gelat inizat ion t em perat ure,
increase t he viscosit y of st arch past e, and increase t he t endency of ret rogradat ion ( Adebowale et al.
2005) . The cyrst alin st arch st ruct ure im pove along wit h higher t em perat ure ( above gelat inizat ion
t em perat ure) , so t hat st arch has perfect ly gelat inized. I n ot her hand a previous research done by
Pranot o et al. ( 2014) which is used t he period of HMT t im e st at ed t hat wit h t he longer HMT will
increased solubilit y due t o t he weakness of m olecular binding of st arch int erm olecul. According t o
Syam sir, et al. ( 2012) t he changes of t he st arch m olecular t hat is lead t o increase TDF will be not
proceed under m oist ure cont ent ( < 20% ) , and lower t em perat ure.
Conclusions
HMT led t o decrease solubilit y which is result ed in higher t ot al diet ary fibre ( significant different
P< 0,001) .
Ack n ow le dge m e nt s
The aut hors grat efully acknowledge t he Direct orat e General of Higher Educat ion, Minist ry of Nat ional
Educat ion for financial support t hrough t he program of Universit y Research Gr ant cooperat ion ( Hibah
Pekert i) wit h cont ract num ber: 232/ K.13.2.2/ UM/ 2015.
Re fe re n ce s
Adebowale, K.O., Owolabi, B.I .O., Olawum i, E.K., and Lawal O.S. ( 2005) . Funct ional Propert ies of Nat ive Physically
and Chem ically Modified Breadfruit St arch. I ndust rial Crops and Product . 21: 343 - 351.
Collado, L.S., and Corke, H. ( 1997) . Propert ies of St ar ch Noodles as Affect ed by Sweet pot at o Genot ype. Cereal
Chem ist ry. 74: 182- 187.
Collado, L. S., and Corke, H. ( 1999) . Heat - m oist ure Treat m ent Effect s on Sweet potat o St arches Differing in
Am ylose Cont ent . Food Chem ist ry. 65: 339 - 346.
Collado, L.S., Mabesa, L.B., Oat es, C.G., and Corke, H. ( 2001) . Bihon Type Noodles from Heat Moist ure Treat ed
Sweet Pot at o St arch. J. of Food Sci. 66 ( 4) : 604 - 609.
Jacobs, H., Delcour, JA. ( 1998) . Hydrot erm al Modificat ion of Granular St arch wit h Ret ent ion of t he Granular
St uct ure: A Review. J. Of Agr. and Food Chem . 46: 2895 - 2905.
Pranot o,Y., Rahm ayuni., Haryadi and Rakshit , S.K. ( 2014) . Physicochem ical Propert ies of Heat Moist ure Treat ed
Sweet Pot at o St arches of Select ed I ndonesian Variet ies. I nt ernat ional Food Research Journal. 21( 5) : 20312038.
Senayake, S., Gunarat m e, A., Ranaweera, K.K.D.S., and Bam unuarachchi, A. ( 2014) . Effect of Heat Moist ure
Treat m ent on Digest ibilit y of Different Cult ivars of Sweet Pot at o ( I pom ea bat at as) St arch. Food Science and
Nut rit ion. 2( 4) : 398- 402.
Singh, S., Raina, C.S., Bawa, A.S., Saxena, D.C. ( 2005) . Effect of Heat Moist ure Treat m ent and Acid Modificat ion
on Rheological Text ural, and Different ial Scanning Calorim et ry Charact erist ics of Sweet pot at o St arch. J. of
Food Sci. 70: 373- 378.
St ut e, R. ( 1992) . Hydrot herm al Modificat ion of St arches: The Difference Bet ween Annealing and Heat Moist ure
Treat m ent . St arch. 44: 205- 214 .
Syam sir, E., Hariyadi, P., Fardiaz, D., Andarwulan, N., and Kusnandar, F. ( 2012) . Effect of Heat Moist ure
Treat m ent Process on Physicochem ical Charact erist ic of St arch. A Review in J. Teknologi dan I ndustri Pangan.
23 ( 1) .
189
I n conj unct ion wit h The 8 t h I nt ernat ional Conference of Chem ical Engineering on Science and Applicat ions ( ChESA) 2015
Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
I nve st iga t ion of t he Effe ct of H e a t M oist ur e Tr e a t m e nt on
Loca l Sw e e t Pot a t o St a r ch Cha r a ct e r ist ics
1*
Zaidiyah, and 2 Lukm anul Hakim
1
Depart m ent of Agricult ural I ndust rial Technology, Facult y of Agricult ural Technology,
Seram bi Mekkah Universit y, Banda Aceh 23111 , I ndonesia;
2
Depart m ent of Food Tachnology , Facult y of Agricult ural Technology, Seram bi Mekkah
Universit y, Banda Aceh 23111, I ndonesia;
* Corresponding Aut hor: zaidiyah@gm ail.com
Abst r a ct
The aim ed of t his st udy was t o det erm ine t he effect of Heat Moist ure Treat m ent ( HMT) m et hod on
t he charact erist ics of local sweet pot at o st arch. Sweet pot at o st arch were isolat ed from t hree
variet ies, nam ely based on t heir flesh colour whit e, light yellow and purple. The nat ive sweet pot at o
st arch clasified int o t wo groups; non HMT groups and HMT groups. The nat ive sweet pot at o st arch
wit h HMT t reat m ent were adj ust ed to m oist ure cont ent of 25% and exposed t o HMT at 110 ° C for 3
h. The nat ive and t reat ed st arches were charact erized for st arch physicochem ical char act erist ics
espescially t ot al diet ary fibre ( TDF) which is increased significat ly.
Ke y w or ds: Heat Moist ure Treat m ent , sweet pot at oes, st arch.
I nt r oduct ion
Sweet pot at oes ( I pom ea bat at as L) is one of t he I ndonesian agricult ural pr oduct s t hat have high
product ion values wit h different variet ies t o be developed and ut ilized as int erm ediat e product s as dry
st arch which can be furt her processed by t he food processing indust ry and non - food indust ry.
However sweet pot at o st arch in t he m anufact ure of foodst uffs are oft en encount ered obst acles.
Therefore, t he necessary m odificat ions of sweet pot at o st arch by Heat Moist ure Treat m ent ( HMT) is
expect ed t o im prove physical and chem ical charact erist ics of t he st arch. Recent ly, st udies on t he
form ulat ion of sweet pot at o st arch noodles and sweet pot at o flour has been done. Yet som e t hings st ill
require furt her st udy include t he m odificat ion of sweet pot at o st arch in order t o obt ain t he sam e as
charact erist ic as wheat flour.
Nat ive st arch which is used as raw m at erial for som e product s such as noodle has som e weakness;
insoluble in cold wat er, longer cooking t im e, rigid past a- produced, and have low st abilit y. Modified
st arch is aim ed t o enhance st arch ut ilizat ion in food indust ry, m ore st able and has bet t er t ext ure.
Moreover t o increase gelat inizat ion t em perat ure and heat resist ance as well as it s viscosit y, it s need
m odificat ion. Principally, HMT is t he exposure of st arch t o higher t em perat ure, com m only above t he
gelat inizat ion t em perat ure, at very rest rict ed m oist ure con t ent ( 18- 27% ) ( Lilia et al, 1999) . HMT
m et hod is m ore nat ural and safe t o be applied com pared wit h chem ical m et hods. HMT is lead t o
decrease st arch solubilit y com pare t o nat ive st rach. Furt herm ore m any researchs have been
est ablished in relat ion t o st arch solubilit y. HMT changes t he m olecular st ruct ur e of st arch ( Jacobs and
Delcour, 1998; Collado and Corke, 1999; St ut e 1992; Singh et al, 2005) . This process could lead t o
produce slowly digest ed st arch t hat is seem s t o be associat ed wit h lower glycem ik inde x value.
Therefore t he general obj ect ive of t his st udy is invest igat ed prot ein, fat , t ot al diet ary fibre ( TDF) ,
wat er cont ent and ash of nat ive and t reat ed st arch of local variet ies differ in t heir flesh colour.
M a t e r ia ls a nd M e t hods
M a t e r ia ls
Three variet ies of sweet pot at oes differ in t heir flesh colour ( light cream , yellow, and purple) were
collect ed in Saree, Aceh Besar.
St a r ch e x t r a ct ion
Sweet pot at o t ubers were washed, peeled off, grat ed and ext ract ed using dist illed wat er in t he rat io of
wat er : sweet pot at o at 1: 1, and filt ered t o obt ain filt rat e 1. Cake result ed w as added wit h dist illed
wat er at t he wat er : cake rat io of 1: 0.5, squeezed and filt ered t hrough t he sam e m esh t o obt ain
filt rat e 2. Filt rat e 1 and filt rat e 2 were m ixed, set t led down for 6 h, and t he wat er was replaced every
3 h. Wat er and sedim ent were separat ed, and t he sedim ent obt ained was t o be wet st arch w hich was
t hen dried overnight using oven at 50 oC. The dry st arch w as m illed and sieved wit h 100 m esh and
t hen kept in sealed cont ainer ( Collado and Corke, 1997)
187
Proceedings of The 5 t h Annual I nt ernat ional Conference Syiah Kuala Universit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8 t h I nt ernat ional Conference of Chem ical Engineering on Science and Applicat ions ( ChESA) 2015
Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
H e a t M oist ur e Tr e a t m e n t ( H M T)
Heat m oist ure t reat m ent was carried out wit h t he m et hod of Collado et al. ( 2001) . The m oist ure
cont ent of t he nat ive st arch was adj ust ed t o 25% by adding dist illed wat er and kept at 5 - 6 ° C
overnight . The sam ples was t hen heat ed in t he oven at 110 ° C for 3 h. Aft er t hat t he sam ples were
im m ediat ely cooled t o avoid furt her gelat inizat ion and dried in oven drying 50 ° C. The t reat ed st arch
was cooled at am bient t em perat ure and pack for furt her analysis.
Pr ox im a t e a na lysis a nd TD F
Wat er cont ent , ash, TDF and fat were analyzed using AOAC m et hod ( 2000) . Crude prot ein cont ent
using m icro Kj edahl m et hod ( Conversion fact or 6,25) .
Re sult s a nd D iscussion
W a t e r cont e nt , a sh, fa t , a nd cr u de pr ot e in cont e nt
Wat er Cont ent , ash, fat , and crude prot ein cont ent shows in Table 1. Wat er cont ent , fat , and cr ude
prot ein show significat different bet ween nat ive and t reat ed st arch, however ash show not significant
different am ong t hem . For som e reason sweet pot at o is not such a kind of fat and prot ein resource.
The cont ent of proxim at e analysis is varied am ong sweet pot at oes genot ype. Fat and crude prot ein
aft er t reat ed wit h HMT is lower t han before. This is could be happen because som e of fat and prot ein
m olecules were det oriat ed during heat ing process.
Table 1. Physichochem ical propert ies of nat ive and t reat ed st arch of local sweet pot at o
Nat ive St arch ( Non- HMT)
Treat ed St arch ( HMT)
Param et er ( % )
yellow
purple
light cream
yellow
purple
Light cream
( v1)
( v2)
( v3)
( v1)
( v2)
( v3)
Wat er cont ent
7.11
7.31
6.70
8.83
8.86
8.84
Ash
0.44
0.44
0.66
0.83
0.49
0.33
Fat
34.478
37.262
39.471
7.60
6.02
8.7
Crude Prot ein
33.85
47.27
35.02
8.46
9.05
9.92
P value
< 0.001
0.444
< 0.001
< 0.001
Tot a l die t a r y fibr e ( TD F)
Tot al diet ary fibre is associat ed wit h digest ibilit y and clasified as undigest able st ach. HMT process
could lead t o produce slowly digest ed st arch t hat is seem s t o be associat ed wit h lower glycem ik index
value. The result of t ot al diet ary fibre was increased wit h t he t reat m ent ( Figure 2) .
Figure 2. Fibre cont ent of Non- HMT and HMT t reat m ent s
TDF show insignificant different am ong variet ies but showed different significant bet ween nat ive
( Non- HMT) and t reat ed st arch ( HMT) . Tot al diet ary fibre increase aft er HMT pro cess. This st udy is
closely sim ilar t o previous st udy conduct ed by Senanayake, et al. ( 2014) and Pranot o et al. ( 2014) .
188
Proceedings of The 5 t h Annual I nt ernat ional Conference Syiah Kuala Universit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8 t h I nt ernat ional Conference of Chem ical Engineering on Science and Applicat ions ( ChESA) 2015
Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
HMT m et hod can change t he charact erist ics of st arch by increase t he gelat inizat ion t em perat ure,
increase t he viscosit y of st arch past e, and increase t he t endency of ret rogradat ion ( Adebowale et al.
2005) . The cyrst alin st arch st ruct ure im pove along wit h higher t em perat ure ( above gelat inizat ion
t em perat ure) , so t hat st arch has perfect ly gelat inized. I n ot her hand a previous research done by
Pranot o et al. ( 2014) which is used t he period of HMT t im e st at ed t hat wit h t he longer HMT will
increased solubilit y due t o t he weakness of m olecular binding of st arch int erm olecul. According t o
Syam sir, et al. ( 2012) t he changes of t he st arch m olecular t hat is lead t o increase TDF will be not
proceed under m oist ure cont ent ( < 20% ) , and lower t em perat ure.
Conclusions
HMT led t o decrease solubilit y which is result ed in higher t ot al diet ary fibre ( significant different
P< 0,001) .
Ack n ow le dge m e nt s
The aut hors grat efully acknowledge t he Direct orat e General of Higher Educat ion, Minist ry of Nat ional
Educat ion for financial support t hrough t he program of Universit y Research Gr ant cooperat ion ( Hibah
Pekert i) wit h cont ract num ber: 232/ K.13.2.2/ UM/ 2015.
Re fe re n ce s
Adebowale, K.O., Owolabi, B.I .O., Olawum i, E.K., and Lawal O.S. ( 2005) . Funct ional Propert ies of Nat ive Physically
and Chem ically Modified Breadfruit St arch. I ndust rial Crops and Product . 21: 343 - 351.
Collado, L.S., and Corke, H. ( 1997) . Propert ies of St ar ch Noodles as Affect ed by Sweet pot at o Genot ype. Cereal
Chem ist ry. 74: 182- 187.
Collado, L. S., and Corke, H. ( 1999) . Heat - m oist ure Treat m ent Effect s on Sweet potat o St arches Differing in
Am ylose Cont ent . Food Chem ist ry. 65: 339 - 346.
Collado, L.S., Mabesa, L.B., Oat es, C.G., and Corke, H. ( 2001) . Bihon Type Noodles from Heat Moist ure Treat ed
Sweet Pot at o St arch. J. of Food Sci. 66 ( 4) : 604 - 609.
Jacobs, H., Delcour, JA. ( 1998) . Hydrot erm al Modificat ion of Granular St arch wit h Ret ent ion of t he Granular
St uct ure: A Review. J. Of Agr. and Food Chem . 46: 2895 - 2905.
Pranot o,Y., Rahm ayuni., Haryadi and Rakshit , S.K. ( 2014) . Physicochem ical Propert ies of Heat Moist ure Treat ed
Sweet Pot at o St arches of Select ed I ndonesian Variet ies. I nt ernat ional Food Research Journal. 21( 5) : 20312038.
Senayake, S., Gunarat m e, A., Ranaweera, K.K.D.S., and Bam unuarachchi, A. ( 2014) . Effect of Heat Moist ure
Treat m ent on Digest ibilit y of Different Cult ivars of Sweet Pot at o ( I pom ea bat at as) St arch. Food Science and
Nut rit ion. 2( 4) : 398- 402.
Singh, S., Raina, C.S., Bawa, A.S., Saxena, D.C. ( 2005) . Effect of Heat Moist ure Treat m ent and Acid Modificat ion
on Rheological Text ural, and Different ial Scanning Calorim et ry Charact erist ics of Sweet pot at o St arch. J. of
Food Sci. 70: 373- 378.
St ut e, R. ( 1992) . Hydrot herm al Modificat ion of St arches: The Difference Bet ween Annealing and Heat Moist ure
Treat m ent . St arch. 44: 205- 214 .
Syam sir, E., Hariyadi, P., Fardiaz, D., Andarwulan, N., and Kusnandar, F. ( 2012) . Effect of Heat Moist ure
Treat m ent Process on Physicochem ical Charact erist ic of St arch. A Review in J. Teknologi dan I ndustri Pangan.
23 ( 1) .
189