Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 155, Issue -, Pages 27-35Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.03.174
Keywords
Potato starch; Microwave treatment; Morphological properties; Physico-chemical properties; Retrogradation
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The present study focused on the effect of microwave treatment (300 W for 1, 3 and 5 min) on the physicochemical, morphological, structural and rheological properties of potato starch. Significant effect (p < 0.05) of treatment time was observed on water activity and moisture content while non-significant effect occurred on color. Water absorption capacity increased from 0.82-1.16 g/g with treatment time while oil absorption capacity decreased from 0.63-0.53 g/g. Dynamic and loss moduli, pasting temperatures and final viscosities were positively correlated with treatment time. The peak and pasting viscosity incremented till 3 min treatment but decreased at 5 min. Onset temperature of gelatinization ranged from 53.8 to 57.4 degrees C with treatment time. SEM micrographs showed unaffected starch granules at 1 min of treatment while fissures and indentations developed at 3 and 5 min. The X-Ray diffraction patterns indicated the transformation of starch crystals from B crystallite to amorphic type. (C) 2020 Elsevier B.V. All rights reserved.
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