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Information Journal Paper

Title

INVESTIGATION ON THE PHYSICOCHEMICAL PROPERTIES OF ULTRASOUND TREATED WHEAT STARCH

Pages

  127-136

Abstract

 The use of Ultrasound in food industry is the main issue in research and development .Regarding to the wide application of modified starches in food industry and their associated hazards, the aim of this study was to investigate the possibility of modifying PHYSICOCHEMICAL PROPERTIES of WHEAT STARCH by ultrasound treatment, so 6 samples of 10% WHEAT STARCH suspension was prepared and treated by 200 and 400 W ultrasound probe and also ultrasound bath for 15 and 30 minutes. Solubility, Swelling power, Oil absorption, Turbidity and SEM tests was performed to assess the physicochemical changes of ultrasound treated starches. According to the obtained results, the highest solubility and oil absorption and the lowest swelling power was related to the samples treated by 200W ultrasound probe. This sample also showed the most transparency after 15 min treatment and did not have any significant difference with control sample. Scanning electron microscopy images of samples also showed complete disintegration of the granular structure of the samples treated by 200 w ultrasound probe for 15 and 30 minutes while the structure of other samples were changed a little.

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    APA: Copy

    JAMALABADI, M., & SAREMNEZHAD, S.. (2016). INVESTIGATION ON THE PHYSICOCHEMICAL PROPERTIES OF ULTRASOUND TREATED WHEAT STARCH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(53), 127-136. SID. https://sid.ir/paper/72604/en

    Vancouver: Copy

    JAMALABADI M., SAREMNEZHAD S.. INVESTIGATION ON THE PHYSICOCHEMICAL PROPERTIES OF ULTRASOUND TREATED WHEAT STARCH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(53):127-136. Available from: https://sid.ir/paper/72604/en

    IEEE: Copy

    M. JAMALABADI, and S. SAREMNEZHAD, “INVESTIGATION ON THE PHYSICOCHEMICAL PROPERTIES OF ULTRASOUND TREATED WHEAT STARCH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 53, pp. 127–136, 2016, [Online]. Available: https://sid.ir/paper/72604/en

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