Functional properties of mango seed starch (MOSETA) modified by heat-moisture treatment

Food Engineering, Politeknik Negeri Jember

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Abstract

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.