Original scientific paper
Influence of High Intensity Ultrasound on Physical and Textural Properties of Wheat Starch
Bože Vidić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Tomislava Vukušić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ivana Ljubić Herceg
; Fresenius kabi d.o.o., Trg J. F. Kennedya 6b, Zagreb
Drago Šubarić
; Prehrambeno tehnološki fakultet, F. Kuhača 18, Osijek
Đurđica Ačkar
; Prehrambeno tehnološki fakultet, F. Kuhača 18, Osijek
Mladen Brnčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Suzana Rimac Brnčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Anet Režek Jambrak
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Sven Karlović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Zoran Herceg
orcid.org/0000-0003-3967-6676
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Abstract
The aim of this paper was to examine the influence and effect of high power ultrasound on some physical and textural properties of wheat
starch suspensions. Suspensions containing ten percent of wheat starch have been treated with ultrasound. All analysis has been carried out before and after power ultrasound treatment. Ultrasound bath of 22 kHz frequency and nominal power of 150 W has been used, as well as ultrasound probe of 24 kHz frequency and nominal power of 100, 300 and 400 W for 15 and 30 minute treatments. The effect of ultrasound on texture profile of wheat starch gels was observed by measuring their textural properties. The swelling power and solubility of wheat starch before and after ultrasonic treatment were also determined. The ultrasound treatment induced changes in springiness, cohesiveness, adhesiveness and gumminess of starch gels, with increase in starch gel hardness by applying longer treatment times. The swelling power and solubility index of wheat starch have risen by applying longer treatment times and higher nominal power of ultrasound, while maximum swelling power and
solubility index was achieved by applying nominal power of ultrasound probe treatment at 300 W. Micrographs of model suspensions showed that the use of ultrasound treatment degraded the structure and reduced the size of observed starch granules.
Keywords
high intensity ultrasound; wheat starch; physical and textural properties
Hrčak ID:
76264
URI
Publication date:
31.12.2011.
Visits: 1.740 *