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지원사업
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커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
This study aimed to evaluate the effect of Heat-Moisture Treatment (HMT) on the functional properties of mango seed starch (MOSETA). The modification was conducted at two temperatures, 90°C and 110°C, for 240 minutes. Native mango seed starch was used as a control. The parameters analyzed included yield, starch content, color characteristics (lightness L , redness a , yellowness b ), swelling power, and solubility. Statistical analysis was performed using the t -test to compare the two HMT treatments. The results showed that increasing the treatment temperature significantly affected most of the evaluated parameters ( p < 0.05). The sample treated at 110°C exhibited lower swelling power and solubility than the sample treated at 90°C, indicating partial rearrangement of amylopectin chains and increased crystalline stability. However, a slight decrease in lightness and an increase in yellowness were observed with higher temperature, reflecting limited Maillard reactions and pigment changes during heating. These findings suggest that HMT at elevated temperatures enhances the structural integrity and modifies the functional properties of MOSETA, making it more suitable for specific food applications that require reduced swelling and improved stability during thermal processing.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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