Vol. 9, Issue 10, Part I (2025)

Heat-moisture treatment (HMT) is a promising physical modification technique used to enhance starch properties without chemical agents, making it suitable for clean-label and functional food applications. This study comparatively evaluated the impact of three HMT methods—conventional heating (CHFBS), microwave-assisted (MHFBS), and autoclave-based (AHFBS)—on the physicochemical, structural, and thermal properties of starch isolated from faba bean (Vicia faba L.). Native starch (NFBS) was extracted and characterized alongside modified samples. Parameters such as amylose content, water absorption capacity, oil absorption capacity, swelling power, solubility, light transmittance, structural patterns (FTIR), crystalline characteristics (XRD), and granular morphology (SEM) were investigated. Results indicated that amylose content decreased significantly in modified starches, particularly AHFBS by 16.25%, while water and oil absorption capacities increased by 151.98% and 184.32% respectively. Native starch exhibited higher solubility, 14.06% at 90°C and swelling power, 15.36% at 90°C, while modified starches showed improved functional stability with lower retrogradation tendencies. FTIR spectra confirmed structural stability of starch molecules, while SEM revealed surface roughness and fissures in modified starches compared to smooth native granules. XRD analysis showed a typical C-type crystalline pattern in all samples, with a slight reduction in relative crystallinity after HMT, particularly in AHFBS, indicating partial disruption of double-helical order and rearrangement of amylose-amylopectin regions. Overall, autoclave-based HMT imparted the most pronounced functional improvements. These findings demonstrate the potential of eco-friendly HMT processes to tailor faba bean starch functionality for diverse food and industrial applications, paving the way for broader utilization of this underutilized legume starch in sustainable product formulations.