title: Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch.
abstract: Starch extracted from Indian Horse Chestnut (IHCN) was subjected to infrared and microwave radiations for different time intervals (15 s, 30 s, & 45 s) at constant dose. The structural change of MW and IR radiated IHCN starches were determined by Fourier transform-infra red spectroscopy. The increased peak intensity at 3240 cm(-1) of treated starch represents more exposure of hydroxyl groups due to radiation. Granule morphology of native starch showed round and elliptical granules with smooth surfaces. However radiation treatment resulted in the development of surface cracks. Effect of radiation on physicochemical properties of starch revealed increase in water absorption capacity and light transmittance and decrease in apparent amylose content, pH, and syneresis. The peak, trough, final, and setback viscosities were significantly reduced with increase in treatment time. Radiated starches displayed significantly lower values of To,Tp, and ΔHgel than native starch. Further antioxidant activities were evaluated by DPPH and FRAP assays. Results showed significant improvement in antioxidant activity of starch by both MW and IR treatments.
authors.affiliation: Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
authors.forename: Umar
authors.initials: U
authors.lastname: Shah
authors.affiliation: Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India. Electronic address: adil.gani@gmail.com.
authors.forename: Adil
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
authors.forename: Bilal Ahmad
authors.initials: BA
authors.lastname: Ashwar
authors.affiliation: Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
authors.forename: Asima
authors.initials: A
authors.lastname: Shah
authors.affiliation: Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
authors.forename: Idrees Ahmed
authors.initials: IA
authors.lastname: Wani
authors.affiliation: Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
authors.forename: Farooq Ahmad
authors.initials: FA
authors.lastname: Masoodi
mesh_terms: D000327:Adsorption; D031319:Aesculus / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology; D002152:Calorimetry, Differential Scanning; D006863:Hydrogen-Ion Concentration; D007259:Infrared Rays; D008872:Microwaves; D010636:Phenols / Q000737:chemistry; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010636:Phenols; D014867:Water; D013213:Starch; D000688:Amylose
keywords: Antioxidants; DSC; Indian Horse Chestnut; SEM