EFFECT OF MICROWAVES ON PHYSICOCHEMICAL PROPERTIES OF CORN AND OAT STARCHES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MAZJOOBI M.; FALSAFI S.R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:46 Page(s): 199-209

Download Full-Text

Persian Verion

View:

984

Download:

Cites:

Information Journal Paper

Title

EFFECT OF MICROWAVES ON PHYSICOCHEMICAL PROPERTIES OF CORN AND OAT STARCHES

Author(s)

MAZJOOBI M. | FALSAFI S.R. | Issue Writer Certificate

Keywords

OAT STARCHQ2

CORN STARCHQ2

HEAT PROCESSINGQ2

MICROWAVEQ2

Abstract

The effects of MICROWAVEs on physicochemical properties of corn and OAT STARCHes were investigated. Separate suspensions of corn and OAT STARCHes in distilled water (8% w/w) were made and heated in a MICROWAVE oven at frequency of 2450 MHz and power of 360 W for 2.5, 5, 7.5 and 10 min. Then, swelling power, solubility, relative viscosity (using U-tube viscometer), cold water viscosity (using Rapid Visco Analyser) and textural properties (using Texture Profile Analyser) were investigated. Results showed that as the time of MICROWAVE processing increased, cold water viscosity and gel hardness decreased, however, swelling power and water solubility increased. Comparing to the conventional heating method, more reduction in the relative viscosity was observed for the MICROWAVE processed samples. In general, results showed that MICROWAVE processing had a stonger effects on structural and molecular properties of corn and OAT STARCHes than the conventional cooking. These changes may be further affect the quality of the final products.

Cites

No record.

References

No record.

Cite

APA: Copy

MAZJOOBI, M., & FALSAFI, S.R.. (2015). EFFECT OF MICROWAVES ON PHYSICOCHEMICAL PROPERTIES OF CORN AND OAT STARCHES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(46), 199-209. SID. https://sid.ir/paper/72255/en

Vancouver: Copy

MAZJOOBI M., FALSAFI S.R.. EFFECT OF MICROWAVES ON PHYSICOCHEMICAL PROPERTIES OF CORN AND OAT STARCHES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(46):199-209. Available from: https://sid.ir/paper/72255/en

IEEE: Copy

M. MAZJOOBI, and S.R. FALSAFI, “EFFECT OF MICROWAVES ON PHYSICOCHEMICAL PROPERTIES OF CORN AND OAT STARCHES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 46, pp. 199–209, 2015, [Online]. Available: https://sid.ir/paper/72255/en

Related Journal Papers