2024-03-28T18:24:20Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1222012020-04-07T11:34:04Zcom_10261_131com_10261_2col_10261_384
2015-09-16T11:48:43Z
urn:hdl:10261/122201
Effect of Microwave Treatment on Physicochemical Properties of Maize Flour
Román, Laura
Martínez, Mario M.
Rosell, Cristina M.
Gómez, Manuel
Junta de Castilla y León
Ministerio de Educación (España)
Universidad de Valladolid
© 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.
2015-09-16T11:48:43Z
2015-09-16T11:48:43Z
2015
2015-09-16T11:48:43Z
artículo
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
eng
Postprint
Sí
openAccess
Springer