Comparison of annealing and heat-moisture modification on effects of Tartary buckwheat starch under plasma-activated water condition.

This study investigated the effects of plasma-activated water (PAW) assisted annealing and heat-moisture treatment (HMT) on the physicochemical, structural properties, and in vitro digestibility of Tartary buckwheat starch (TBS). The results showed that there were much aggregates on the surface of starch granules under annealing and HMT conditions, it was more pronounced when subjected in PAW. The modified starches showed higher R and pasting temperature, which led to reducing digestibility of TBS. Notably, the highest resistant starch content (71.08 %) was observed with PAW-HMT under the moisture content of 30 %. In addition, all the modified starches remained A type pattern except HMT and PAW-HMT samples, which displayed an A + V type pattern. Therefore, TBS was more sensitive to the combined HMT and PAW treatment. These findings offered valuable insights into the application of PAW combined with thermal treatments to enhance the quality of TBS in the utilization of functional foods.