Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch

• Published in: Heliyon Vol. 10; no. 16; p. e35817
• Main Authors: Fasakin, Oluwatosin B., Uchenna, Ogonnaya F., Ajayi, Oluseyi M., Onarinde, Bukola A., Konar, Sumit, Seung, David, Oyeyinka, Samson A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30.08.2024; Elsevier
• Subjects: Dry heat treatment; Faba bean; Optimisation; Starch modification; Vicia faba; Dry heat treatment; Vicia faba; Faba bean; Optimisation; Starch modification
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2024.e35817

Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100–150 °C and DHT time:0.5–5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205–2267 cP), final (approx. 3525–3642 cP) and setback (approx. 1887–1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %. •Dry heat treatment (DHT) of faba bean starch was studied using mathematical modelling.•Optimum temperature (100 °C) and time (0.1716 h) showed a desirability factor of 66 %.•X-ray diffraction patterns of native and faba bean starch did not change after DHT.•DHT reduced amylose content but did not change colour and morphology of the starch.•Peak, setback and final viscosities of faba bean and corn starches increased after DHT.