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

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

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

sound

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

Persian Version

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

View:

982
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

EFFECT OF MICROWAVES ON PHYSICOCHEMICAL PROPERTIES OF CORN AND OAT STARCHES

Pages

  199-209

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

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top