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http://dx.doi.org/10.11002/kjfp.2013.20.1.97

Effects of Medium Dose of Gamma Irradiation on Color and Lipid Oxidation of Starches  

An, Kyung-A (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.20, no.1, 2013 , pp. 97-103 More about this Journal
Abstract
The effects of gamma irradiation at medium dose levels on commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were investigated in terms of its color and lipid oxidation. The CS, SS, and PS samples were irradiated at 0, 1.5, 3, 4.5 and 6 kGy by a Co-60 gamma irradiator and used for measuring Hunter's colors and TBA value. Irradiation doses applied did not cause apparent changes in Hunter color parameters between the control and irradiated groups. But, the decrease in lightness (L value) for CS and the increase in both redness (a value) for SS and yellowness (b value) for PS were observed, respectively, thereby resulting in slight increase in overall color difference (${\Delta}E$) upon irradiation. Browning intensity observed with the naked eye for gelatinized starches by irradiation doses was also gradually increased along with irradiation dose, which was more remarkable in SS. The thiobarbituric acid (TBA) values of samples showed a dose-dependant increase with ${\geq}0.9964$ of $R^2$ (p<0.05).
Keywords
Starch (corn, sweet potato, potato); irradiation; Hunter's color; TBA value;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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