Abstract Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha' (Ipomoea batatas). Therefore, the objective of this work was extract the sweet potato starch, apply the heat-moisture treatment in different relative humidity conditions (15, 20, and 25%), and characterize the starches as to water absorption capacity, morphology and crystallinity. Starch extracted from sweet potato resulted in a product of high purity. All modified starches showed a higher water absorption capacity when compared to native starch. The morphology of the starch granules remained unchanged after the modification and the same was observed with respect to the crystallinity. However, modified 15% moisture starch showed significant changes in the amylose content, water absorption, and crystallinity, these characteristics extend the use of this starch, for use in foods.

Abstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.