Effect of high intensity ultrasound on the phisical properties of corn, wheat and rice starch

Sve veća osviještenost potrošača o kvaliteti hrane dovela je do razvoja i primjene novih netoplinskih tehnologija u obradi hrane pa tako dolazi i do sve veće upotrebe i razvoja tehnologije ultrazvuka. U ovom radu je ispitan učinak tretiranja kukuruznih, pšeničnih i rižinih škrobnih pasta ultrazvukom visokog intenziteta, snage 400 W, frekvencije 24KHz, pri 20%, 60% i 100% amplitude, u vremenu od jedne i dvije minute. Utjecaj ultrazvuka na svojstva škrobne paste utvrđen je određivanjem sposobnosti bubrenja granula škroba, prividne viskoznosti, otpornosti na zamrzavanje, tvrdoće škrobnih gelova i snimanjem mikrofotografija tretiranih uzoraka. Rezultati su pokazali da ultrazvuk visokog intenziteta različito utječe na svojstva škrobnih pasti različitog botaničkog podrijetla (kukuruz, pšenica, riža) te poboljšava sposobnosti bubrenja škrobnih granula i kod nekih vrsta može biti koristan pri poboljšavanju otpornosti na zamrzavanje.Advancing consumer awareness about the quality of food has led to the development and application of non-thermal technologies in food processing and has leads to an increasing use and development of ultrasound technology. In this study, the effect of treating corn, wheat and rice starch pastes with high intensity ultrasound, power 400 W, frequency 24 kHz, at 20%, 60% and 100% of the amplitude over the periods of one and two minutes, was examined. Effect of ultrasound on properties of starch paste was determined by measuring the ability of starch granules’ swelling power, apparent viscosity, resistance to freezing, hardness of starch gels and capturing photomicrographs treated samples. The results showed that high intensity ultrasound differently affects the properties of starch pastes of different botanical origin (corn, wheat, rice), improves the ability of swelling of starch granules and in some species can be useful in improving the resistance to freezing