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Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches
Author(s) -
Guo Baozhong,
Wu Jianyong,
Hu Xiuting,
Luo Shunjing,
Wang Haoqiang,
Xu Shunqian,
Huang Zhaohua,
Liu Chengmei
Publication year - 2020
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.201900251
Subject(s) - swelling , rheology , starch , mouthfeel , food science , materials science , potato starch , maize starch , chemistry , composite material , raw material , organic chemistry
Rheological properties of starch‐based foods influence their processability, mouthfeel, and shelf life and are considered to be primarily related to granular swelling of starches. In this work, four major crop starches (rice, maize, wheat, and potato) are treated by controlled far‐infrared ray (FIR) treatment to investigate the changes and correlations of swelling and rheological properties. The granular swelling of all starches is obviously decreased by FIR treatment. However, the changes in rheological properties by FIR treatment depend on sources of starches. FIR decreases the critical strain, flow point, and K value of rice and wheat starch gels, but increases those of potato starch gel. Moreover, the K G ′ and in‐shear structural recovery of potato starch gel are decreased by FIR, while those of rice and wheat starch gels are increased. Therefore, the rheological properties of crop starches are not determined by granular swelling. Nevertheless, the FIR still can be an effective physical treatment for starch modification.