2024-03-28T15:36:00Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1222012020-04-07T11:34:04Zcom_10261_131com_10261_2col_10261_384
00925njm 22002777a 4500
dc
Román, Laura
author
Martínez, Mario M.
author
Rosell, Cristina M.
author
Gómez, Manuel
author
2015
© 2015, Springer Science+Business Media New York. Relatively little work has been reported about flour changes during microwave irradiation. For this reason, maize flours were treated by microwave radiation at 400 W for 0.5, 1, 2 and 4 min, and their microstructure and physicochemical characteristics (X-ray diffractometry, differential scanning calorimetry and pasting properties) were analysed. Micrographs showed that maize flour treated by microwave radiation displayed less compacted particles and more swollen starch granules. Treated maize flours displayed higher V-type crystalline structure, indicating amylose-lipid complexes formation. Additionally, onset and peak temperature and gelatinization enthalpy increased when increasing treatment time of samples. Maize flours subjected to mild treatment (0.5 and 1 min) showed higher peak viscosity and breakdown than native maize flour, and maize samples subjected to severe treatments (2 and 4 min) displayed a lower peak viscosity and breakdown, which reflects an increase in shear stability, with respect to native maize sample. In general, microwave treatment fostered changes in starch crystallinity and the formation of amylose-lipid complexes affecting the functional properties of flour such as its pasting behaviour and its thermal properties.
Food and Bioprocess Technology 8: 1330- 1335 (2015)
http://hdl.handle.net/10261/122201
10.1007/s11947-015-1493-0
http://dx.doi.org/10.13039/501100007515
http://dx.doi.org/10.13039/501100014180
Effect of Microwave Treatment on Physicochemical Properties of Maize Flour