Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch

Majzoobi, M, Radi, M, Farahnaky, A and Tongdang, T 2012, 'Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch', Journal of Food Science, vol. 77, no. 3, pp. 314-318.

Document type: Journal Article
Collection: Journal Articles

Title Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch
Author(s) Majzoobi, M
Radi, M
Farahnaky, A
Tongdang, T
Year 2012
Journal name Journal of Food Science
Volume number 77
Issue number 3
Start page 314
End page 318
Total pages 5
Publisher Wiley-Blackwell Publishing
Abstract The main objective of this study was to determine the effects of l‐ascorbic acid, as a permitted additive in bakery products, on characteristics of wheat starch. Suspensions of wheat starch (30%, w/w) in water containing 140 mg/kg ascorbic acid before and after gelatinization were prepared and studied using different techniques. The results of scanning electron microscopy showed that some spots appeared on the surface of the starch granules as a result of the addition of ascorbic acid. However, no changes in the starch crystalline pattern and its degree of crystallinity were observed by X‐ray diffraction technique. For ungelatinized samples, no difference in the pasting properties of the samples was determined by the rapid visco analyzer, whereas for the gelatinized samples, peak and final viscosities decreased for the samples contained ascorbic acid. Determination of the intrinsic viscosities of the samples showed that addition of ascorbic acid to the gelatinized samples reduced the intrinsic viscosity. In general, it was found that ascorbic acid had some degradation effects on wheat starch molecules particularly after gelatinization. Practical Application: Understating the effects of ascorbic acid on wheat starch functionality is important in food industry. Ascorbic acid is more effective on wheat starch after gelatinization. Ascorbic acid may have degrading effect on wheat starch reducing the consistency of the medium.
Subject Food Processing
Keyword(s) L-ascorbic acid
Molecular structure
Physicochemical properties
Wheat starch
DOI - identifier 10.1111/j.1750-3841.2011.02586.x
Copyright notice © 2012 Institute of Food Technologists®
ISSN 0022-1147
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