Abstract
Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.
Original language | English |
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Pages (from-to) | 165-171 |
Number of pages | 7 |
Journal | Korean Journal of Food Science and Technology |
Volume | 48 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2016 Apr |
Keywords
- Enzymatic treatment
- Heat-moisture treatment and annealing
- Physicochemical properties
- Waxy maize flour
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology