Physicochemical properties and in vitro digestibility of tartary buckwheat starch modified by heat moisture treatment: A comparative study

Abstract

In general, modified starches provided a desirable feature so that they can be used in the food industry like food additive products. The awareness of eating healthy has become very evident. The food industry is willing to produce foods and food ingredients that not only maintain nutrition but also promote health and safety. Tartary buckwheat starch has been isolated to assess the effect of HMT on its digestibility, morphological structure, pasting, thermal and textural properties and compared with common buckwheat, sorghum, and broomcorn millet. HMT changed significantly the granular structure of native starches. The complete starch granular structure increased the size and changed into an irregular shape, with a rough surface. The modified starches exhibited higher onset and peak temperatures, while their amylose content, solubility, swelling power, gel hardness, and enthalpy of gelatinization were significantly reduced. In pasting properties, tartary buckwheat and sorghum modified starch had the highest thermal treatment stability with lower setback and breakdown viscosity. Moreover, after three hours of starch hydrolysis; Resistant (RS) starch was higher in tartary buckwheat followed by broomcorn millet and lastly sorghum. In this study, we reported that tartary buckwheat modified starch is more useful in the preparation of food with thermal stability combined with a high amount of resistant starch.