Impact of Osmotic Pressure and Autoclave Heat Treatments on the Structural and Functional Properties of Khesari Pea Starch

Abstract This study investigated the effects of osmotic pressure treatment (OPT) and autoclave heat treatment (AHT) on the functional, crystalline, morphological, and rheological properties of native and modified khesari pea starch, derived from an underutilized legume with promising industrial potential. The results showed that moisture and ash content remained stable, while AHT significantly increased amylose content 38.86% compared to native starch 30.29%. Microscopy revealed that AHT induced surface irregularities, whereas OPT preserved granule smoothness. X‐ray diffraction confirmed C‐type crystallinity, with AHT elevating relative crystallinity to 30.61%. Colorimetric analysis showed reduced lightness and chromaticity values in modified starches, indicating structural changes. Principal component analysis distinguished AHT's association with amylose, solubility, and swelling power from OPT's correlation with water‐holding capacity. Rheologically, all samples exhibited shear‐thinning behavior, with AHT enhancing gel elasticity. Particularly, both treatments improved functionality without compromising starch purity. These findings demonstrate that OPT and AHT induce distinct structural modifications, with AHT favoring gel‐based applications in processed foods and OPT optimizing water retention for pharmaceuticals. This study provides a foundation for tailoring khesari starch properties through scalable physical treatments.