PENGARUH PROSES HEAT-MOISTURE TREATMENT (HMT) TERHADAP KARAKTERISTIK FISIKOKIMIA PATI [Effect of Heat-Moisture Treatment (HMT) Process on Physicochemical Characteristics of Starch]-- Komunikasi Singkat

• Main Authors: Feri Kusnandar, Nuri Andarwulan, Dedi Fardiaz, Purwiyatno Hariyadi, Elvira Syamsir*
• Format: Article
• Language: English
• Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-06-01
• Series: Jurnal Teknologi dan Industri Pangan
• Subjects: Heat-Moisture Treatment; starch; physicochemical
• Online Access: http://journal.ipb.ac.id/index.php/jtip/article/view/5302

Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical properties of starch. Without destroying it’s granular structure. This treatment involves treatment of starch granules at low moisture levels (<35% moisture w/w) for a certain period of time at temperatures above glass transition temperature (Tg) but below the gelatinization temperatures. In this review, impact of starch conditions (sources, composition) as well as HMT conditions (moisture content, time period and temperature) on the morphological, crystalline, gelatinisation and pasting characteristics of starch will be discussed.