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Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch.

Jyoti, Semwal and Meera, M. S. (2021) Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch. Starch-Starke, 73. p. 2000112.

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Infrared (IR) is a highly efficient and energy-saving technology known for uniform heating, less heating time, and high energy transfer rate to improve food product quality and safety. IR technology has many applications, including drying and dehydration, enzyme inactivation, pathogen inactivation, and other miscellaneous uses such as roasting, frying, and broiling. However, the effect of IR radiation on the overall behavior of the grain and its components has not received much attention. This review focuses on the changes in the properties of grain starch when exposed to IR radiation. The effects of alteration in structural characteristics of starch on the mechanical and functional properties and on starch digestibility patterns have been discussed. An attempt has been made to present the theoretical basis for the interaction of IR radiation with the grain and its components. IR radiations interact with food molecules to vibrate the bonds to cause stretching in them. The vibration energy causes rearrangement of starch molecules resulting in the modification of mechanical and functional properties as well as the starch digestibility pattern of the grain. These may bring about changes in the outlook of the grain and hence the IR technology may find application in the grain processing industry.

Item Type: Article
Uncontrolled Keywords: IR technology, grain starch, mechanical, functional properties
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2021 05:22
Last Modified: 19 Jul 2021 05:22
URI: http://ir.cftri.res.in/id/eprint/14896

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