Suriya M, Rethina C, Bashir Mudasir, Koteswara Reddy Chagam, Harsha N, Haripriya Sundaramoorthy
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
School of Life Sciences and Biotechnology, Korea University, Seoul 136701, Republic of Korea.
Food Chem. 2017 Nov 1;234:276-284. doi: 10.1016/j.foodchem.2017.05.001. Epub 2017 May 2.
Freeze dried raw (FDR) and freeze dried blanched (FDB) Amorphophallus paeoniifolius flours were irradiated at doses of 3, 6 and 12kGy. The irradiated flours were investigated for physicochemical, pasting, textural, thermal and morphological properties. Reduction in amylose content was observed with increasing irradiation dose. Carboxyl content of the flours increased significantly at higher doses. Decline in lightness (L) and increase in redness (a) were found to increase with the elevation of dosage. Irradiation caused reduction in the values of pasting parameters of freeze dried raw as well as freeze dried blanched samples. Hardness of the flour gels exhibited increase at all the doses except at 3kGy. Decrease in onset gelatinization temperature of both FDR and FDB flours was observed with increasing irradiation dose. FDR as well as FDB flours exhibited increasing trend in their enthalpy (ΔHgel) values following irradiation treatment. Raman spectroscopy revealed that no new functional groups were introduced by irradiation treatment. However, band intensity of functional groups in irradiated FDR flours was reduced with increment of dose.
对冻干生魔芋（FDR）粉和冻干漂烫魔芋（FDB）粉分别以3、6和12千戈瑞的剂量进行辐照。对辐照后的魔芋粉进行了物理化学、糊化、质地、热学和形态学性质的研究。结果发现，随着辐照剂量的增加，直链淀粉含量降低。在较高剂量下，魔芋粉的羧基含量显著增加。明度（L）降低，红度（a）增加，且随着剂量的升高而增大。辐照导致冻干生魔芋粉和冻干漂烫魔芋粉的糊化参数值降低。除3千戈瑞剂量外，所有剂量下魔芋粉凝胶的硬度均有所增加。随着辐照剂量的增加，FDR和FDB魔芋粉的起始糊化温度均降低。辐照处理后，FDR和FDB魔芋粉的焓值（ΔHgel）均呈上升趋势。拉曼光谱显示，辐照处理未引入新的官能团。然而，辐照后FDR魔芋粉中官能团的谱带强度随剂量增加而降低。
