EFFECTS OF ULTRASOUND ON SOME CEREAL STARCH PASTES AND THEIR RESISTANCE TO AMYLASES ACTIVITY
The effects of ultrasound power at 35 KHz & 160 W on rheological properties of starch, wheat and triticale flours pastes were studied in the presence or absence of malt or malt extraction. Results showed that using of ultrasound for 1, 2 and 3 hours increased amylographical maximum resistant fo...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2011-12-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_28184_1913a42facebf96863b9071b1c3bd489.pdf |
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| Summary: | The effects of ultrasound power at 35 KHz & 160 W on rheological properties of starch, wheat and triticale flours pastes were studied in the presence or absence of malt or malt extraction. Results showed that using of ultrasound for 1, 2 and 3 hours increased amylographical maximum resistant for the all tested samples. The treatment also increased the starch resistance against amylases activity which retained more than 75% of starch resistance declined by amylases. The results also showed that the production of reducing sugar decreased as a result of ultrasound treatment, but this effect disappeared when the treated starch paste was heated to the temperature of amylographical maximum resistance. |
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| ISSN: | 1815-316X 2224-9796 |