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Effect of Tribomechanical Micronisation and Activation Treatment on Textural and Thermophysical Properties of Wheat and Potato Starch Gels

Verica Batur ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Selma Mededovic Thagard ; Clarkson University, Department of Chemical and Biomolecular Engineering, 8 Clarkson Avenue, Potsdam, NY 13699-5705, USA
Anet Režek Jambrak ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Tomislava Vukušić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Zoran Herceg orcid id orcid.org/0000-0003-3967-6676 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska


Puni tekst: hrvatski pdf 246 Kb

str. 278-283

preuzimanja: 233

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Puni tekst: engleski pdf 246 Kb

str. 278-283

preuzimanja: 356

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Sažetak

The aim of this study is to determine various textural properties of heat-induced gels prepared from wheat and potato starch suspensions (10 %) treated with tribomechanical micronisation and activation (TMA). Particle size measurements showed that the TMA treatment caused a significant decrease in particle size and change in particle size distribution of powdered starches. Scanning electron microphotographs showed an obvious impact on the structure and size of starch granules. The effect of TMA treatment on the texture profile of wheat and potato starch gels was assessed by measuring their textural properties, such as hardness, adhesiveness, cohesiveness, springiness and gumminess. The texture profile analyses of the TMA-treated wheat and potato starch gels showed lower hardness and gumminess; however, adhesiveness, cohesiveness and springiness were higher when compared with untreated suspensions. TMA treatment caused no significant lowering of the initial gelatinization temperatures. Results of differential scanning calorimetry measurements showed a decrease in the enthalpy of gelatinization. This can be explained by the disruption of starch granules by mechanical forces during the TMA treatment, which made the granules more permeable to water during the heating step of differential scanning calorimetry analysis.

Ključne riječi

wheat starch, potato starch, tribomechanical micronisation and activation, textural properties, thermophysical properties

Hrčak ID:

104838

URI

https://hrcak.srce.hr/104838

Podaci na drugim jezicima: hrvatski

Posjeta: 1.094 *