Effect of microwave irradiation on selected properties of potato maltodextrins
2007
Przetaczek-Roznowska, I. | Fortuna, T.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Analizy i Oceny Jakosci Zywnosci
The objective of the research study was to assess the effect of microwave irradiation on the selected properties of potato maltodextrins showing different depolymerization degrees. The research material consisted of commercial maltodextrins of three saccharification degrees and one hydrolysate of a medium hydrolysis degree produced in a laboratory. All the maltodextrins were irradiated. It was found that the microwave irradiation had a significant impact on the change in the properties of maltodextrins. All the maltodextrins investigated, modified in the microwave field, had a lower content of branched fractions with short side chains. On the other hand, the degree of retro-gradation depended both on the saccharification degree of starch and the power of microwaves used to modify hydrolysates. The accomplished research of the starch hydrolysates proved that free radicals were present in all the maltodextrines investigated
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