2026-09-25T01:27:30Zhttps://univendspace.univen.ac.za/server/oai/requestoai:univendspace.univen.ac.za:11602/14572024-09-10T14:48:55Zcom_11602_1917com_11602_1913com_11602_1897com_11602_737col_11602_2212col_11602_738
Silungwe, Henry
Ramashia, Shonisani
Mathobo, Vhulenda Melinda
2019
2019-10-15T09:25:13Z
2019-10-15T09:25:13Z
2019-09-20
Mathobo, Vhulenda Melinda (2019) Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch, University of Venda, South Africa.<http://hdl.handle.net/11602/1457>.
http://hdl.handle.net/11602/1457
Mathobo VM. Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch. []. , 2019 [cited yyyy month dd]. Available from: http://hdl.handle.net/11602/1457
Mathobo, V. M. (2019). <i>Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch</i>. (). . Retrieved from http://hdl.handle.net/11602/1457
Mathobo, Vhulenda Melinda. <i>"Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch."</i> ., , 2019. http://hdl.handle.net/11602/1457
TY - Dissertation
AU - Mathobo, Vhulenda Melinda
AB - Heat-moisture treatment (HMT) is a physical modification that alters the physicochemical
properties of starch without changing its molecular structure. The objective of the study was to
investigate the influence of HMT on the functional, colour and thermal properties of bambara
groundnut (BG) starch. A central composite rotatable design comprising two independent factors
(temperature and time) was used for the study. The central composite rotatable design was
generated using Design-Expert software version 8.0.1.0. Bambara starch extraction was done by
milling BG into flour (5 Kg), suspension in 15 L, 0.3% sodium hydroxide and centrifugation
followed by washing using distilled water. The starch was then HMT treated in an air oven at 80 -
120 °C for 30 - 90 min under 15 % moisture content (MC) (HMT 15), 25% MC (HMT 25) and 35%
MC (HMT 35). The highest L* and WI values for HMT treated BG starch were observed at HMT
80 °C for 30 min under 15% MC; 100 °C for 60 min (25% MC); and 100 °C for 17.57 min (35%
MC) while the lowest was observed in HMT 100 °C for 102.43 min (15% MC); 120 °C for 90 min
(25% MC); and 120 °C for 90 min (35% MC). In HMT 15-BG starch, the gelatinisation parameters
onset (To), peak (Tp) and concluding temperature (Tc) of the samples decreased as treatment time
and temperature increased whereas gelatinisation enthalpy of BG starch increased with increase
in HMT treatment temperature and time. In HMT 25-BG starch Tp, and gelatinisation enthalpy of
the starch increased with increase in HMT treatment temperature and time. While in HMT 35-BG
starch, To, Tp, Tc and gelatinisation enthalpy of the starches decreased with increase in HMT
treatment temperature and time. In HMT 15-BG starch, the water absorption capacity (WAC),
solubility and swelling power (SP) decreased as treatment time and temperature increased while
oil absorption capacity (OAC) of the starch increased with increase in HMT treatment temperature
and time. In terms of HMT 25-BG starch, the WAC and OAC increased as HMT treatment time
and temperature increased while SP and solubility of the starch decreased with increase in HMT
treatment temperature and time. In HMT 35-BG starch, OAC, solubility and SP decreased as
treatment time and temperature increased while WAC of the starch increased with increase in
HMT treatment temperature and time. The optimum HMT conditions for BG starch were found to
be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT
35). Desirability of the obtained optimum conditions were 0.63 (HMT 15), 0.56 (HMT 25) and 0.64
(HMT 35). Information obtained from scanning electron micrograph indicates oval and round
shape for bambara starch granules, with varying sizes. The range of the granule size width was
4.2 – 4.7 mm and 10 μm for length. The modified starches showed some changes in granule
morphology as they seem to disintegrate with application of HMT. Unmodified and HMT - BG
starches showed characteristic FTIR bands linked with common starches. All the samples
displayed complex vibrations in the region below 1000 cm-1 due to the skeletal vibrations of the
glucose pyranose ring. Statistical analysis on colour, thermal and functional properties of HMT
15-BG, HMT 25-BG and HMT 35-BG starch showed that effects of temperature and treatment
time had no significant (p ≥ 0.05) effect on these properties of HMT-BG starch. However,
treatment time had a significant linear effect (p ≤ 0.05) on swelling power, for HMT 15-BG starch.
In HMT 35-BG starch, WAC was significantly affected by quadratic effect of temperature and time
while solubility was significantly affected by linear effect of time and quadratic effect of
temperature.
DA - 2019-09-20
DB - ResearchSpace
DP - Univen
KW - Bambara ground
KW - Heat moisture starch treatment
KW - Color characteristics
KW - Functional properties
KW - Thermal properties
LK - https://univendspace.univen.ac.za
PY - 2019
T1 - Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch
TI - Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch
UR - http://hdl.handle.net/11602/1457
ER -
MSCFST
Department of Science and Technology
Heat-moisture treatment (HMT) is a physical modification that alters the physicochemical
properties of starch without changing its molecular structure. The objective of the study was to
investigate the influence of HMT on the functional, colour and thermal properties of bambara
groundnut (BG) starch. A central composite rotatable design comprising two independent factors
(temperature and time) was used for the study. The central composite rotatable design was
generated using Design-Expert software version 8.0.1.0. Bambara starch extraction was done by
milling BG into flour (5 Kg), suspension in 15 L, 0.3% sodium hydroxide and centrifugation
followed by washing using distilled water. The starch was then HMT treated in an air oven at 80 -
120 °C for 30 - 90 min under 15 % moisture content (MC) (HMT 15), 25% MC (HMT 25) and 35%
MC (HMT 35). The highest L* and WI values for HMT treated BG starch were observed at HMT
80 °C for 30 min under 15% MC; 100 °C for 60 min (25% MC); and 100 °C for 17.57 min (35%
MC) while the lowest was observed in HMT 100 °C for 102.43 min (15% MC); 120 °C for 90 min
(25% MC); and 120 °C for 90 min (35% MC). In HMT 15-BG starch, the gelatinisation parameters
onset (To), peak (Tp) and concluding temperature (Tc) of the samples decreased as treatment time
and temperature increased whereas gelatinisation enthalpy of BG starch increased with increase
in HMT treatment temperature and time. In HMT 25-BG starch Tp, and gelatinisation enthalpy of
the starch increased with increase in HMT treatment temperature and time. While in HMT 35-BG
starch, To, Tp, Tc and gelatinisation enthalpy of the starches decreased with increase in HMT
treatment temperature and time. In HMT 15-BG starch, the water absorption capacity (WAC),
solubility and swelling power (SP) decreased as treatment time and temperature increased while
oil absorption capacity (OAC) of the starch increased with increase in HMT treatment temperature
and time. In terms of HMT 25-BG starch, the WAC and OAC increased as HMT treatment time
and temperature increased while SP and solubility of the starch decreased with increase in HMT
treatment temperature and time. In HMT 35-BG starch, OAC, solubility and SP decreased as
treatment time and temperature increased while WAC of the starch increased with increase in
HMT treatment temperature and time. The optimum HMT conditions for BG starch were found to
be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT
35). Desirability of the obtained optimum conditions were 0.63 (HMT 15), 0.56 (HMT 25) and 0.64
(HMT 35). Information obtained from scanning electron micrograph indicates oval and round
shape for bambara starch granules, with varying sizes. The range of the granule size width was
4.2 – 4.7 mm and 10 μm for length. The modified starches showed some changes in granule
morphology as they seem to disintegrate with application of HMT. Unmodified and HMT - BG
starches showed characteristic FTIR bands linked with common starches. All the samples
displayed complex vibrations in the region below 1000 cm-1 due to the skeletal vibrations of the
glucose pyranose ring. Statistical analysis on colour, thermal and functional properties of HMT
15-BG, HMT 25-BG and HMT 35-BG starch showed that effects of temperature and treatment
time had no significant (p ≥ 0.05) effect on these properties of HMT-BG starch. However,
treatment time had a significant linear effect (p ≤ 0.05) on swelling power, for HMT 15-BG starch.
In HMT 35-BG starch, WAC was significantly affected by quadratic effect of temperature and time
while solubility was significantly affected by linear effect of time and quadratic effect of
temperature.
NRF
1 online resource (x, 102 leaves : color illustrations)
en
University of Venda
Bambara ground
Heat moisture starch treatment
Color characteristics
Functional properties
Thermal properties
UCTD
664.2
Food -- Technology
Bambara groundnut
Starch
Lipids
Heat
Moisture
Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch
Dissertation
open.access