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Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour

Paper ID Volume ID Publish Year Pages File Format Full-Text
19684 43118 2015 10 PDF Available
Title
Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour
Abstract

Flour prepared from wild arrowhead tubers was treated by gamma-irradiation at 0, 5, 10 and 15 kGy doses. Chemical composition of native flour revealed moisture, protein, fat and ash contents were 8.55 g/100 g, 5.62 g/100 g, 6.01 g/100 g and 3.91 g/100 g, respectively. Physicochemical, pasting and functional properties of native and irradiated tuber flours were investigated. Physicochemical properties of unirradiated flours differed significantly (p≤0.05) from irradiated flours and showed strong dose dependent relationship. Solubility and transmittance increased whereas swelling power, bulk density and syneresis decreased upon irradiation. Pasting properties like peak, trough, final, and setback viscosities were significantly reduced, whereas the breakdown viscosity increased following irradiation. Functional properties including water absorption capacity, foaming and emulsification properties increased significantly at 10 kGy and higher dosage.

Keywords
Arrowhead; Flour; Gamma-irradiation; Syneresis; Pasting; Functional properties
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Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 11, 1 September 2015, Pages 23–32
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us