Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch

被引：75
|
作者：
Bashir, Khalid [1 ]
Swer, Tanya L. [1 ]
Prakash, Kumar S. [1 ]
Aggarwal, Manjeet [1 ]
机构：
[1] Natl Inst Food Technol Entrepreneurship & Managem, Sonipat 131028, Haryana, India
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 76卷
关键词：
Wheat flour; Starch; Gamma irradiation; Solubility; Syneresis; Pasting properties; PHYSICAL-PROPERTIES; CEREAL; MAIZE; VISCOSITY; AMYLOSE; RETROGRADATION; AMYLOPECTIN; RADIATION; GRAINS;
D O I：
10.1016/j.lwt.2016.10.050
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present paper describes the studies carried out for effects of gamma irradiation on physico-chemical, thermal and functional properties of the whole wheat flour and the starch extracted post irradiation. The results showed that the proximate composition did not change with dosage. However, pasting properties for both flour and starch showed a significant (p <= 0.05) decrease in peak viscosity, final viscosity, setback with increase in dosage. Amylose content increased significantly with dosage from 25.33 to 36.03%, bulk density of the flour did not change significantly. Swelling, solubility, syneresis and freeze thaw stability were improved with dosage. Water and oil absorption capacity of the flour increased significantly with dosage and was found in the range of 0.85-0.91 and 1.10-1.91 g/g of flour respectively. FTIR spectra pattern did not change with irradiation. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：131 / 139
页数：9
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