비열 이온화 에너지 처리가 전분호화용액의 이화학적 특성에 미치는 영향

Effect of Non-Thermal Ionizing Treatment on Physico-Chemical Properties of Gelatinized Starch Solutions

This study was conducted to evaluate the effects gamma irradiation on physicochemical and nutritional properties of gelatinized starch solutions to select cereal for patient fluid food. Gelatinized cereal solutions were prepared with wheat (GWS), rice (GRS), waxy rice (GWRS), and waxy maize (GWMS) by heating at 100℃ and subjected to gamma-irradiation at doses of 10, 20, and 30 kGy. GWRS and GWMS showed significantly higher viscosities than GRS and GWS. The viscosities of cereal solutions were decreased as irradiation dose increased, and the reduction of viscosity by irradiation was highest in GWRS showing more than 99% reduction with 20 or 30 kGy irradiation. Contrary to viscosity, blue values of GWS and GRS were higher than those of GWMS and GWRS. In FT-IR spectrum, the bands of water absorption and O-H stretching were decreased as irradiation dose increased. Blue values of the gelatinized cereal solutions were decreased by irradiation, but no differences were observed among irradiation doses. Gamma irradiation increased the content of slowly digestible starch (SDS) of GWRS, while reducing rapidly digestible starch (RDS) of GWRS, yet it did not affect in vitro starch digestibility of GRS, GWS, and GWMS. These results of this chapter may provide basic information on the changes in physicochemical and nutritional properties of gelatinized cereal solutions by gamma irradiation.