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首页> 外文期刊>The Kasetsart Journal >Effects of Different UV Irradiations on Properties of Cassava Starch and Biscuit Expansion
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Effects of Different UV Irradiations on Properties of Cassava Starch and Biscuit Expansion

机译：不同紫外线辐射对木薯淀粉和饼干膨化的影响

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摘要

Commercial eassava starch was modified by using 1%(w/w) lactic acid solution for 15 min and the drained starch was irradiated with different UV wavelengths of either UVBA (280-420 nm), UVB (310-330 nm) or UVC (254 nm) for 7 to 15 h. The acidified starch, irradiated with UVB or UVC for 7 and 9 h, achieved the desired baking expansion. No significant change in the specific volumes was shown for the starch irradiated with UVB for 9 h, UVC for 7 and 9 h. The starch which has been irradiated with UVB for 9 h gave the highest specific volume of 12.23 ± 0.12 cm~3/g, while UVC irradiated samples of 7 and 9 h gave 12.10 ± 0.75 and 11.33 ± 0.62 cm~3/g, respectively. The specific volumes of the samples were significantly correlated to the losses of dough weights during baking (r~2 = 0.94). As for the rapid visco analysis, the peak viscosity of the samples irradiated with UVB for 7 and 9 h were 196.55 ± 2.41 and 195.67 ± 0.83 RVU, while those of the UVC irradiated samples were 176.55 ± 1.83 and 169.54 ± 3.24 RVU, respectively. These values were higher than the values obtained from the other treatments but lower than the commercial starch. In addition a linear relationship between the peak viscosity and the specific volume of the samples, was observed (r~2 = 0.81), pointing that the starch irradiated with UVB or UVC for 7 to 9 h was capable of absorbing and holding water during gelatinization and responded for the baking expansion. A significant increase in the pasting temperatures indicated formation of network structure which occurred in the amorphous regions, due to no change in the typical A-pattern of the X-ray diffractions of the samples obtained. A reduction in amylose contents of the irradiated starches was also observed. From the scanning electron micrographs, fracture appearance and sight exocorrosion on the surface of the starch granules were similar in the different treatments. The texture profile analysis showed the deformation curves of the biscuits made by the UVB irradiated starch similar to those of the wheat rolls. The satisfactory sensory qualities in the biscuits were obtained.
机译：通过使用1％（w / w）乳酸溶液对商用木薯淀粉进行改性15分钟，然后用不同的UV波长（UVBA（280-420 nm），UVB（310-330 nm）或UVC（ 254 nm）7至15 h。用UVB或UVC照射7到9 h的酸化淀粉达到所需的烘烤膨胀。对于用UVB辐照9 h，UVC辐照7和9 h的淀粉，比容没有显着变化。 UVB辐照9 h的淀粉的最高比容为12.23±0.12 cm〜3 / g，而UVC辐照7和9 h的淀粉的最高比容分别为12.10±0.75和11.33±0.62 cm〜3 / g。 。样品的比容与烘烤过程中面团重量的损失显着相关（r〜2 = 0.94）。对于快速粘度分析，UVB辐照7和9 h的样品的峰值粘度分别为196.55±2.41和195.67±0.83 RVU，而UVC辐照的样品的最高粘度分别为176.55±1.83和169.54±3.24 RVU。这些值高于从其他处理获得的值，但低于商品淀粉。此外，观察到峰值粘度与样品比容之间存在线性关系（r〜2 = 0.81），这表明用UVB或UVC辐照7至9小时的淀粉能够在糊化过程中吸收并保持水分并响应了烘焙扩展。糊化温度的显着升高表明，由于获得的样品的X射线衍射的典型A图案没有变化，因此在无定形区域中形成了网络结构。还观察到辐照淀粉的直链淀粉含量降低。从扫描电子显微镜照片看，在不同处理下，淀粉颗粒表面的断裂外观和视觉开裂相似。质地分布分析表明，由UVB辐照的淀粉制成的饼干的变形曲线与小麦面包相似。获得了令人满意的饼干感官品质。

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