Characteristics of Modified Carioca Bean Starch upon Single and Dual Annealing, Heat-Moisture-Treatment, and Sonication

Carioca bean starch is isolated and modified by annealing (ANN), heat-moisture-treatment (HMT), and sonication (SNT), as well as combined dual modifications (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Single and dual modifications did not cause molecular damage in starch fractions. Starch B-type fraction in native Carioca bean increases after the ANN treatment. Dual ANN-SNT modification (ANN-SNT or SNT-ANN) promotes a synergic behavior on crystallite collapse, causing a decrease in relative crystallinity. The ANN as the second treatment results in irregular surface morphologies and granule disintegration. The ANN-SNT and SNT-ANN modifications increase the pasting viscosity synergistically in contrast to individual SNT or ANN treatments. The HMT process promotes the disruption of crystallites upon the subsequent ANN treatment, confirmed by an increase in enthalpy (H). The starch modification techniques reported here can provide new opportunities to utilize damaged and hard-to-cook Carioca beans in the food industry.