Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties

The present study focused on the effect of microwave treatment (300 W for 1, 3 and 5 min) on the physicochemical, morphological, structural and rheological properties of potato starch. Significant effect (p 

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Bibliographic Details
Published in:International journal of biological macromolecules 2020-07, Vol.155, p.27-35
Main Authors: Kumar, Yogesh, Singh, Lochan, Sharanagat, Vijay Singh, Patel, Ajay, Kumar, Kshitiz
Format: Article
Language:English
Subjects:
Absorption, Physicochemical
Microwave treatment
Microwaves
Morphological properties
Physico-chemical properties
Potato starch
Retrogradation
Rheology
Solanum tuberosum - chemistry
Solanum tuberosum - metabolism
Starch - chemistry
Viscosity
Water - chemistry
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Description
Summary:The present study focused on the effect of microwave treatment (300 W for 1, 3 and 5 min) on the physicochemical, morphological, structural and rheological properties of potato starch. Significant effect (p 
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2020.03.174