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Rheological properties of acidified and UV-irradiated starches

Bertolini Andréa C., Mestres Christian, Colonna Paul. 2000. Rheological properties of acidified and UV-irradiated starches. Starch - Stärke, 52 (10) : pp. 340-344.

Journal article ; Article de revue à facteur d'impact
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Autre titre : Propriétés rhéologiques d'amidons acidifiés et irradiés par des UV

Abstract : This study evaluated the effect of added lactic acid and/or UV irradiation on the polymerization and rheological properties of cassava and corn starches. combination of lactic acid addition and UV irradiation decreased the intrinsic viscosity of corn and cassava starches. Lactic acid addition alone also decreased paste viscosity in both starches. The paste viscosity of cassava (but not corn) starch was also reduced after UV irradiation. Acidification and UV irradiation increased expansion volume during the baking of cassava (but no corn) starch dough. The baking expansion of cassava starch may be due to its high swelling capacity and solubility resulting from molecular degradation after acidification and irradiation. For corn starch, its high gelatinization temperature and internal lipids content could interfere in starch leaching and thus delay the decrease in viscosity and inhibit dough expansion. (Résumé d'auteur)

Mots-clés Agrovoc : Amidon de maïs, Tapioca, Acide lactique, Rayonnement ultraviolet, Acidification, Polymérisation, Propriété rhéologique, Pâte de cuisson, Cuisson, Manioc, Volume, maïs

Mots-clés complémentaires : Amidon de manioc

Classification Agris : Q04 - Food composition

Auteurs et affiliations

  • Bertolini Andréa C., INRA (FRA)
  • Mestres Christian, CIRAD-CA-CALIM (FRA)
  • Colonna Paul

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/477338/)

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