Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Gamma Irradiation on Physicochemical and Textural Properties of Starches

Lee, You-Seok;Oh, Sang-Hee;Lee, Ju-Woon;Kim, Jang-Ho;Kim, Dong-Soo;Byun, Myung-Woo

  • Published : 20031000
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Abstract

The effects of irradiation dose levels (0, 5, 10, 15 and 20 kGy) on the physicochemical and textural properties of wheat, com, potato, and rice starches were investigated. For wheat and corn starches, Hunter color lightness decreased while yellowness increased in all samples by irradiation. The transmittance of irradiated starches increased more than that of non-irradiated starches. Starches consistently increased the reducing sugar content in starches by irradiation. The swelling power of starches decreased in proportion to irradiation dose, while the solubility increased. Also firmness, consistency, cohesiveness, and viscosity significantly decreased in all starches by irradiation. Irradiated starch showed significant differences in physicochemical and textural properties compared with non-irradiated. The results indicated that irradiation to starch could be applied to related industry.

Keywords

References

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