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- Title
Effects of microwave and heat-moisture treatments on color characteristics, particle size and water distribution of potato starch.
- Authors
Chunli Deng; Melnyk, Oksana; Yanghe Luo
- Abstract
Introduction. The purpose of this study is to assess the effect of microwave and heat-moisture treatments on color characteristics, particle size and water distribution of potato starch. Materials and methods. Native potato starch was modified by microwave and heat-moisture treatments. Such treatments of potato starch were done: single microwave treatment (MW); heat-moisture treatment assisted by microwave pre-treatment (MW-HMT), and heat-moisture treatment assisted by microwave post-treatment (HMT-MW). Results and discussion. In general, HMT caused a slight increase of lightness (L* values), while single MW caused a slight decrease of lightness, indicating that the color of all the HMT treated samples became brighter and the color of the single MW treated sample (MWS) became darker. The color of MW-HMT samples became more reddish, while MWS, HMT and HMT-MW samples became more greenish. Although there were significant differences of the difference of color (ΔE), it could conclude that all treatments did not markedly change potato starch color for ΔE was always below 5. Median diameter (D50), particle diameter of volume (D(4,3)) and particle diameter of surface (D(3,2)) of all treated starch were higher compared with native starch (NS), while the value of specific surface area was significantly decreased by MW and HMT, indicating that these treatments can cause expansion, partial gelatinization and agglomeration of starch granules, resulting in large particle size of starch granules. MW and HMT treatments of potato starch caused the relaxation time T21 shifted toward faster relaxation times compared with native starch. Although the water in all starch samples was the main water which at least accounted for 90%, three peaks were observed in relaxation time T2 of MW treated starch (MWS, MW-HMT and HMT-MW), and two peaks were observed in relaxation time T2 of NS and HMT samples, which indicated the MW treated starch had three different state water, while NS and single HMT treated starch only had two different state water. Furthermore, MW and HMT treatments could change the water distribution and improve the interaction between starch and water. Conclusions. Although MW and HMT treatments did not markedly change potato starch color, these treatments can cause expansion, partial gelatinization and agglomeration of starch granules, resulting in large particle size of starch granules. MW and HMT treatments could change the water distribution and improve the interaction between starch and water.
- Subjects
STARCH; PARTICLE size distribution; MICROWAVE heating; POTATOES; MICROWAVES; WATER distribution
- Publication
Ukrainian Journal of Food Science, 2021, Vol 9, Issue 2, p156
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2021-9-2-4