Impact of moisture heat treatment on the physicochemical properties of potato and wheat starches

The effect of moisture heat treatment (MHT) on potato (PS) and wheat (WS) starches was observed in this study. The treatment lasted 2-8 hours at 110 °C at 15%, 20%, and 25% moisture content (MC). The treated samples were tested for water holding capacity, textural, thermal and pasting properties. Moisture heat treatment decreased the peak viscosity as seen by the ranking: 12% > 2h at 15% > 2h at 20% > 2h 25% > 15% > 8h at 20% > 25%. Native PS set back viscosity (SB) reduced dramatically following treatment, except at 8 hours and 15% MC. The native PS starch hardness rose by 41 g and decreased by 83 g for wheat starches after two hours at 15% MC. For wheat starch, heating at 20% MC for 2h produced the toughest gel, while for potato starch, 15% MC did the same. After 2 or 8 hours of treatment at 110 °C at all three MC, both starches showed significant decreases in WHC ( p < 0.05). Differential scanning calorimetry revealed that MHT increased the Peak temperature and ΔH of both starches more than native starch due to higher moisture content. This study offers a chemical-free, eco-friendly moisture heat treatment (MHT) starch modification approach for sustainable food production. The study examined how moisture content and heating duration affected potato and wheat starches' physicochemical, textural, and thermal properties. The findings demonstrate MHT's energy- and environmentally friendly alternative to chemical modification. Improving the method improves starch performance, clean-label product creation, and agricultural raw material utilization, which benefits the environment and food business.