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<p>This study investigates&#xa0;the modification of non-conventional palmyra starch (<i>Borassus flabellifer</i>) through heat-moisture treatment (HMT), and compares&#xa0;the morphological, structural, thermal, and functional properties of HMT-treated starches to native palmyra starch. The starch samples were heated at 110&#xa0;°C for a period under varying moisture levels (HMT-15%, HMT-20%, and HMT-25%) in a conventional oven. The results revealed a significant increase in amylose content, from 20.65 to 25.21%, with higher moisture levels. HMT treatment also led to a substantial rise in gelatinization temperature, and a decrease in enthalpy values, from 14.98&#xa0;J/g to 8.27&#xa0;J/g, with increased moisture content. FT-IR analysis indicated changes in absorption intensities without the formation of new functional groups. X-ray diffraction analysis confirmed a type-A crystalline structure with characteristic diffraction peaks at 15.3°, 17.2°, 18.0°, and 23.2° (2<i>θ</i>). Among the treated samples, HMT-20 demonstrated the highest water absorption capacity (1.70&#xa0;g/g) due to structural modifications. In contrast, HMT-25 exhibited reduced solubility (4.83&#xa0;g/g) and swelling power (1.88&#xa0;g/g), which can be attributed to starch retrogradation and increased crystallinity. These findings highlight the potential of non-conventional palmyra starch for applications in the food industry, offering promising routes for future research and development.</p>

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Effect of heat-moisture treatment on structural, morphological, thermal, and physicochemical properties of non-conventional palmyra (Borassus flabellifer) starch

  • 期刊论文

  • 发表日期：

    2025年1月16日

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  • Tamma Medha,
  • Likhitha Yadav Prakruthi,
  • Tapasya Kumari,
  • Hemasundar Alavilli,
  • Challa Surekha,
  • Baojun Xu,
  • Chagam Koteswara Reddy

摘要

This study investigates the modification of non-conventional palmyra starch (Borassus flabellifer) through heat-moisture treatment (HMT), and compares the morphological, structural, thermal, and functional properties of HMT-treated starches to native palmyra starch. The starch samples were heated at 110 °C for a period under varying moisture levels (HMT-15%, HMT-20%, and HMT-25%) in a conventional oven. The results revealed a significant increase in amylose content, from 20.65 to 25.21%, with higher moisture levels. HMT treatment also led to a substantial rise in gelatinization temperature, and a decrease in enthalpy values, from 14.98 J/g to 8.27 J/g, with increased moisture content. FT-IR analysis indicated changes in absorption intensities without the formation of new functional groups. X-ray diffraction analysis confirmed a type-A crystalline structure with characteristic diffraction peaks at 15.3°, 17.2°, 18.0°, and 23.2° (2θ). Among the treated samples, HMT-20 demonstrated the highest water absorption capacity (1.70 g/g) due to structural modifications. In contrast, HMT-25 exhibited reduced solubility (4.83 g/g) and swelling power (1.88 g/g), which can be attributed to starch retrogradation and increased crystallinity. These findings highlight the potential of non-conventional palmyra starch for applications in the food industry, offering promising routes for future research and development.