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	bibo:abstract "Beneng taro (Xanthosoma undipes K. Koch) was a potential carbohydrate source from Banten that could be processed into flour however, its starch exhibited several limitations in physicochemical and functional properties. Physical modification through hydrothermal annealing, which involved heating starch granules in excess water at temperatures below gelatinization, was applied to improve these characteristics. This study aimed to evaluate the effects of heating time and temperature, as well as their interaction, on the physicochemical properties of annealed beneng taro flour. A randomized block design was employed with two factors: heating time (8, 16, and 24 hours) and heating temperature (40°C, 50°C, and 60°C), each with two replications. The results showed that heating time had a significant effect on the oxalic acid content (3.49–4.59 mg/g), starch content (41.51–43.68%), water holding capacity (87.81–94.34%), oil holding capacity (30.71–40.42%), swelling power (10.90–11.36 g/g), solubility (27.31–31.52%), and syneresis (37.09–41.88%). Heating temperature significantly affected oxalic acid content (3.26–4.80 mg/g), starch content (42.74–44.25%), amylose content (13.86–15.45%), a* (1.02–1.32), b* (6.61–7.87), water holding capacity (84.00–98.53%), oil holding capacity (33.59–36.39%), swelling power (10.66–11.81 g/g), solubility (27.76–30.66%), syneresis (37.97–42.46%), compressibility index (27.25–31.86%), and Hausner ratio (1.38–1.47). The interaction between heating time and temperature significantly influenced amylose content and syneresis."^^xsd:string;
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