Physicochemical and functional properties of modified adlay starch (<i>Coix lacryma-jobi</i>) by microwave and ozonation
نویسندگان
چکیده
Adlay is a cereal that has been used as food, but its use still limited. consists of high starch content, native adlay low water absorption capacity and other functional properties. The characteristics can be improved; some them are modified into porous starch. This study aimed to define granules improve the physicochemical properties by synergic modification microwave heat treatment (MHT) ozonation. consisted MHT, ozonation, MHT-ozonation on (native, ozonation 20 min, MHT 3 6 min followed min). results showed best was It highest swelling volume 22.43 ± 0.39 mL/g 3.31 0.34 g/g, stability with lowest breakdown viscosity 3779,33 191,81 cP, formed most dual effectively created without changing new groups in
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2022
ISSN: ['1532-2386', '1094-2912']
DOI: https://doi.org/10.1080/10942912.2022.2096061