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Change in Digestibility of Gamma‐Irradiated Starch by Low Temperature Cooking
Author(s) -
Kume T.,
Rahman Saifur,
Ishigaki I.
Publication year - 1988
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/star.19880400408
Subject(s) - starch , sterilization (economics) , food science , irradiation , chemistry , starch gelatinization , gamma irradiation , fermentation , digestion (alchemy) , viscosity , corn starch , dry heat , materials science , chromatography , composite material , physics , nuclear physics , monetary economics , economics , foreign exchange market , foreign exchange
Combination effect of irradiation and low temperature cooking on starch digestibility has been investigated as a basic research for application of radiosterilization on starch fermentation. The digestion of corn starch by glucoamylase after cooking at low temperature was enhanced by γ‐irradiation and the required cooking temperature was decreased from 75‐80°C to 65°C by 25 kGy. Gelatinization of starches except tapioca starch was enhanced by irradiation and it corresponds to the digestibility. The digestibility of potato starch which has a high viscosity was especially enhanced at low temperature cooking because the viscosity was markedly decreased by irradiation. These results show that the irradiation of starches is useful not only for the sterilization of fermentation broth but also for the enhancement of digestion.