Physicochemical Properties, Microstructure, and Sensory Analysis of Compression‐Molded Snacks Based on Modified Starch Produced by Heat‐Moisture Treatment

Abstract

The transition to a more environmentally friendly production has motivated the development of new food ingredients and processing. This research investigated the development of snack products based on sweet potato starch modified by heat–moisture treatment (HMT) and processed through compression molding. Native and modified starches were characterized by scanning electron microscopy, particle size analysis, color measurement, x‐ray diffraction, Fourier transform infrared spectroscopy, moisture content, and water activity analyses. Snacks were formulated with starch (82.64%), honey (8.26%), curcumin (4.13%), and cinnamon (4.96%) and produced under different compression forces (1–5 t). Structural and physicochemical properties, mechanical behavior, and sensory acceptance were evaluated. HMT disrupted starch granules, producing larger amorphous aggregates and significantly reducing crystallinity. Snacks prepared with modified starch exhibited a more compact and homogeneous microstructure, lower thickness, and significantly higher shear strength (25–33 N) compared with those produced with native starch (5–10 N). Water activity values remained below 0.33, indicating good microbiological stability. Sensory evaluation demonstrated superior texture and overall acceptance for modified starch snacks. These results highlight HMT‐modified sweet potato starch as a promising ingredient for developing compressed snack products with acceptable structural and sensory properties. Furthermore, the product was obtained through mechanical processing alone, without the use of synthetic additives, water, oils, or the generation of waste.