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Physicochemical and Organoleptic Properties of Starch Isolated from Gamma-Irradiated Acorn  

Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Kim, Soo-Jin (Department of Food Science & Technology, Kyungpook National University)
Lee, Jung-Eun (Department of Food Science & Technology, Kyungpook National University)
Lee, Soo-Jeong (Department of Foods & Nutrition, Buchen College)
Kim, Sung-Kon (Department of Foods & Nutrition, Dankook University)
Kim, Jeong-Sook (Department of Food Science, Keimyung College)
Byun, Myung-Woo (Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1007-1012 More about this Journal
Abstract
Physicochemical and organoleptic properties were investigated in starch extracted from acorn gamma-irradiated for insect control. Hunter's color L, a, and b values were unchanged upon irradiation at 0.25 to 10 kGy. Scanning electron microscopic observation revealed no changes with gamma irradiation at 1 kGy, that is effective for disinifestation, whereas 10 kGy resulted in some clefts on the starch surface. X-ray diffraction analysis showed patterns of both amorphous and crystalline regions were not different among the treatment groups. Water-binding property, swelling power, solubility, and gelatinization patterns of starch were influenced by irradiation dose, but 1 kGy dose was not detrimental to the physicochemical properties. Textural parameters of acorn gel were relatively stable, but significant reductions were found in hardness, adhesiveness, and chewiness in samples irradiated at 3 kGy or higher. Rrsults revealed that irradiation at 1 kGy or lower could be applied for insect control without causing apparent changes in physicochemical and organoleptic properties of acorn starch.
Keywords
acorn; gamma irradiation; starch; qualities;
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