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Rheological Properties of Acidified and UV‐Irradiated Starches
Author(s) -
Bertolini Andréa C.,
Mestres Christian,
Colonna Paul
Publication year - 2000
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200010)52:10<340::aid-star340>3.0.co;2-h
Subject(s) - depolymerization , starch , swelling , rheology , food science , chemistry , lactic acid , viscosity , irradiation , solubility , apparent viscosity , chemical engineering , polymer chemistry , materials science , organic chemistry , composite material , bacteria , physics , biology , nuclear physics , engineering , genetics
This study evaluated the effect of added lactic acid and/or UV irradiation on the depolymerization and rheological properties of cassava and corn starches. Combination of lactic acid addition and UV irradiation decreased the intrinsic viscosity of corn and cassava starches. Lactic acid addition alone also decreased paste viscosity in both starches. The paste viscosity of cassava (but not corn) starch was also reduced after UV irradiation. Acidification and UV irradiation increased expansion volume during the baking of cassava (but not corn) starch dough. The baking expansion of cassava starch may be due to its high swelling capacity and solubility resulting from molecular degradation after acidification and irradiation. For corn starch, its high gelatinization temperature and internal lipids content could interfere in starch leaching and thus delay the decrease in viscosity and inhibit dough expansion.