Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SPRING 2015 , Volume 12 , Number 46; Page(s) 199 To 209.
 
Paper: 

EFFECT OF MICROWAVES ON PHYSICOCHEMICAL PROPERTIES OF CORN AND OAT STARCHES

 
 
Author(s):  MAZJOOBI M.*, FALSAFI S.R.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SCHOOL OF AGRICULTURE, SHIRAZ UNIVERSITY, SHIRAZ, IRAN
 
Abstract: 

The effects of microwaves on physicochemical properties of corn and oat starches were investigated.  Separate suspensions of corn and oat starches in distilled water (8% w/w) were made and heated in a microwave oven at frequency of 2450 MHz and power of 360 W for 2.5, 5, 7.5 and 10 min. Then, swelling power, solubility, relative viscosity (using U-tube viscometer), cold water viscosity (using Rapid Visco Analyser) and textural properties (using Texture Profile Analyser) were investigated. Results showed that as the time of microwave processing increased, cold water viscosity and gel hardness decreased, however, swelling power and water solubility increased. Comparing to the conventional heating method, more reduction in the relative viscosity was observed for the microwave processed samples. In general, results showed that microwave processing had a stonger effects on structural and molecular properties of corn and oat starches than the conventional cooking. These changes may be further affect the quality of the final products.

 
Keyword(s): OAT STARCH, CORN STARCH, HEAT PROCESSING, MICROWAVE
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 62
 
Latest on Blog
Enter SID Blog