Gamma Irradiation of Starch

Kong, Xiangli

doi:10.1007/978-981-13-0725-6_5

Cited by 9 publications

(5 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Radiation also can lead to viscosity changes of solution and suspensions, the viscosity of homogenates and suspensions of biological materials in solvent like water depends on the extent of the penetration of solvent into cells, thus cell wall permeability increases after irradiation. In some materials viscosity increases after irradiation, where as in other materials it decreases [20,21]. However, viscosity measurements of potato extract Table (1) shows a significant (p≤ 0.05) increase in the extract flow time of the irradiated tubers as compared to untreated control, together with a significant (p≤ 0.05) increase between the irradiated tubers as the dose increased up to 0.15 kGy.…”

Section: Resultsmentioning

confidence: 99%

New Method for Differentiation between Irradiated and non-Irradiated Potatoes

Rushdy¹,

Abed²,

Merie³

et al. 2022

IJOIR

View full text Add to dashboard Cite

This study has been performed in Agricultural Research Directorate labs, Ministry of Science and Technology. Amid to develop a new method to differentiate between irradiated and non-irradiated potatoes. Our laboratory experiments were able to develop a new method for differentiation; this method depends on (volume, viscosity, and color intensity) measurements of potatoes water extract, together with the value of reduced pressure measurements during filtration of the water extract. Doses of (0.075, 0.15 and 0.20 kGy) were applied. The results obtained shows a considerable increase in volume, viscosity and reduced pressure values of the water extract of irradiated potatoes as compared to untreated control, with an increase values between treated samples as the dose increases. While the color intensity values of the water extract shows a considerable decrease in values as compared to untreated control. A gradual decrease in values was observed between treated samples as the applied doses increases. The results obtained appeared to be suitable to distinguish between irradiated and non- irradiated potato tubers, and also practically useful for the estimation of the applied doses.

show abstract

Section: Resultsmentioning

confidence: 99%

New Method for Differentiation between Irradiated and non-Irradiated Potatoes

Rushdy¹,

Abed²,

Merie³

et al. 2022

IJOIR

View full text Add to dashboard Cite

show abstract

“…Such changes occur due to disruption of longer amylose chains into short chains (Bhat & Karim, 2009; Polesi et al, 2016). However, this technique causes reduction in starch digestibility at radiation dosages beyond 2.5 kGy (Kong, 2018). Besides these, the starch crystallinity gets improved with increase in dosages due to production of amylopectin fractions (Rombo et al, 2001).…”

Section: Different Strategies For Enhancement Of Rs Content In Rice G...mentioning

confidence: 99%

Section: γ-Irradiationmentioning

confidence: 99%

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

Sahoo

Roy

2022

J Food Process Engineering

View full text Add to dashboard Cite

The aim of this review is to gather information on key controlling parameters affecting resistant starch (RS) formation, different strategies for its enhancement and to direct future prospect of viable RS enhancement technologies in whole rice. To achieve this, a thorough literature review is done, and the possible ways are suggested. People in developing countries rely on starch-based whole rice. Excessive rice consumption may promote several potential health diseases, such as obesity, type II diabetes, and the risk of colorectal cancer. RS, functionally similar to dietary fiber, could effectively minimize and control such health diseases. Therefore, successive progress in the enhancement of RS content in starch-based powder or flour has been achieved through the improvement of functional attributes of starch with the adoption of different methodologies (genetic, physical, chemical, and enzymatic treatments). However, as people primarily consume starch-rich whole rice grains in their regular diet than diets with rice flour, the functional attributes of whole rice grains without destroying its native structure and wholesomeness should be developed.Physical treatment could be more inexpensive and effective than chemical and enzymatic methods while applying on whole rice grains. But it does not improve as much RS level in whole rice as compared to other methods. Hence, one or more physical treatments could be combined with each other or may be conjugated with chemical or enzymatic treatment for significant improvement of rice RS. Practical applicationsRecently, people are much concerned about functional diets which are capable to provide nutritive value as well as to minimize potential health diseases. Such awareness enhances the consumption of resistant starch, like dietary fiber. Cereals like rice contain meager amount of resistant starch. Hence, the demand for resistant starch in our body cannot be fulfilled through rice consumption. The only way to resolve this problem is to enhance resistant starch content in whole rice grains through developing different process modification (physical, chemical, and enzymatic). To develop such modified process technologies, a detailed knowledge on the key controlling parameters affecting starch RS formation and different strategies for enhancement of RS content is required. This review explores the current status of RS enhancement

show abstract

“…This might be related with the degradation of the ch 226 structures of the amylose and amylopectin fractions of starch, which are mainly responsible w 227 hydration in tarhana. It was commented that gamma radiation may contribute to molecular chan 228 and the fragmentation of starch, leading to a progressive reduction in the molecular size of amy 229 and amylopectin by random cleavage of the glycosidic chains and consequently changes to230structural and physicochemical characteristics of starch[21]. However, the consistency coefficien 231 tarhana samples was in the range reported by Ibanoglu and Ibanoğlu[22] except for the 10 k…”

mentioning

confidence: 94%

The Effect of Irradiation on the Quality Properties of Tarhana

Taşoğulları

Şimşek

2020

Applied Sciences

View full text Add to dashboard Cite

Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage of tarhana. In this study, the effect of irradiation was determined in order to eliminate microbiological risks and pest formation while preserving the quality features during the storage of tarhana. Depending on the irradiation dose, microbial inhibition occurred in tarhana samples, and the maximum protection was achieved with 10 kGy. Nevertheless, doses of 2.5 and 5 kGy inhibited the growth of Bacillus cereus. Additionally, all irradiation doses prevented pest formation. The consistency coefficient of soups prepared with irradiated tarhana samples decreased depending on the irradiation doses. There was no difference in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and total phenol content in the control with irradiated tarhana samples. However, the 10 kGy irradiated tarhana sample included higher thiobarbituric acid reactive substances. In conclusion, irradiation was applied for the first time to preserve tarhana by reducing the microbiological risk and preventing pest formation. Accordingly, a 5 kGy irradiation dose was recommended, with which the tarhana rheology was affected slightly.

show abstract

Gamma Irradiation of Starch

Cited by 9 publications

References 69 publications

New Method for Differentiation between Irradiated and non-Irradiated Potatoes

New Method for Differentiation between Irradiated and non-Irradiated Potatoes

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

The Effect of Irradiation on the Quality Properties of Tarhana

Contact Info

Product

Resources

About