Pasting and leaching properties of irradiated starches from various botanical sources.

Mohd Adzahan, Noranizan and Mat Hashim, Dzulkifly and Muhammad, K. and Abdul Rahman, Russly and Ghazali, Dzulkafli and Hashim, Kamaruddin (2009) Pasting and leaching properties of irradiated starches from various botanical sources. International Food Research Journal, 16 (3). pp. 415-429. ISSN 1985-4668

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Changes to the physicochemical properties of wheat, sago and tapioca starches subjected to gamma ray, electron beam and microwave irradiations and the conditions that lead to wheat starch having leaching behaviour similar to sago or tapioca starch were studied. The properties were characterised through swelling and leaching behaviours of the starch granules and retrogradation following pasting. The leaching of wheat starch increased tremendously and resulted in amylose to amylopectin ratios in the leachate similar to that of native sago and tapioca starches. This observation is significant as wheat starch is known to have a leachate composition of mostly amylose. This opens up the possibility of utilising wheat starch in snacks where tapioca and sago starch are commonly used. It was observed that the required conditions for such changes were exposure to microwave for 8 and 10 minutes, electron beam at 5 and 10 kGy and gamma ray at 5 kGy.

Item Type:Article
Keyword:Pasting properties; Irradiation; Starch; Leaching; Amylose-amylopectin ratio.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Faculty of Food Science & Technology, UPM
ID Code:16055
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:27 Aug 2012 05:21
Last Modified:27 Aug 2012 05:21

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