Abstract The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

This paper discusses the dialectical thoughts of Ibn Rushd and theologians on divine metaphysics. The discussion is based on the study of criticisms and dialogues on the theologians' view on metaphysics. Three important points emerge: firstly, how Ibn Rushd presented the basis of his critical arguments; secondly, the process of Ibn Rushd's methods of criticism on the theologians' metaphysical reasons and lastly, the content of Ibn Rushd's criticisms of the theologians' metaphysical reason. This paper provides a detailed description of the themes as accurate and comprehensive ways to provide a basis of Ibn Rushd's criticism. CONTRIBUTION: This study contributes to encouraging and changing the views of scholars of Islamic theology that Ibn Rushd, apart from being a philosopher, is also a critical thinker in the field of Islamic theology

Resumo Canistel é uma fruta com alto teor de carotenoides, que pode ser convertida em uma farinha sem glúten. O objetivo da pesquisa foi avaliar os processos de maceração e secagem na produção de farinha de canistel madura, em termos de suas características sensoriais, fitoquímicas, físicas e químicas. Determiram-se as características sensoriais e fitoquímicas do canistel macerado em soluções de NaCl e ácido cítrico, bem como as características físicas e químicas da farinha obtida em diferentes temperaturas e tempos de secagem. Os resultados mostraram que a maceração na solução de NaCl eliminou melhor o amargor e manteve mais a cor laranja da farinha de canistel. Além disso, a temperatura de secagem influenciou os teores de umidade, de carboidratos, fibras, amido, além do conteúdo calórico. No entanto, isso não afetou a densidade aparente, teores de proteínas, gordura, cinzas, açúcar e beta-caroteno. Os resultados também mostram que a maceração na solução de NaCl a 7,5% por 30 minutos, seguido de secagem a 40 °C por 6 horas produziu a melhor farinha de canistel.

Abstract Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour.