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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Hatice Çatal and Şenol İbanoğlu
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DOI:10.17265/2159-5828/2012.04.002
Affiliation(s)
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, TR 27310, Gaziantep, Turkey
ABSTRACT
A limited number of studies have been conducted on
the effects of ozone use on cereal and its components. Starch, an important
natural macromolecule, is an essential component of cereals. In present study,
the effects of ozone on the structure, physico-chemical and microbiological
properties of wheat, corn, potato and rice starches were investigated. Wheat
starch, corn starch, potato starch and rice starch water mixtures were prepared
in the ratio of 1:9 (dry sample to water ratio) and treated with ozone at a
rate of 60 g/h for 1 hour, while unozonated samples were used as controls.
Light microscopy represented that the structures of corn and potato starch
samples were affected by 1 hr ozonation rather than the structures of wheat and
rice starch samples. Colour of ozone-oxidized wheat, corn and potato starch
samples could meet the consumer preference due to the higher lightness, higher
whiteness and lower chroma value. However, high chroma, high yellownes and low
whiteness values of ozonated rice starch is not adequate for consumer desire.
Microbiological analysis showed that 1 hr ozonation reduced the total bacteria
and mould/yeast counts significantly for all wheat, corn, potato and rice
starch samples (P < 0.05) due to most
probably the reduced pH of samples. Ozonation can be an alternative
modification technique, but further research is needed to understand the certain benefits and limitations of ozone
applications on starch oxidation for
human safety and health.
KEYWORDS
Ozone, starch, structure, colour, pH, microbiology.
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