Home| Journals | Statistics Online Expert | About Us | Contact Us

[Abstract] [PDF] [HTML] [Linked References]

International Journal of Recent Trends in Science and Technology, ISSN 2277-2812 E-ISSN: 2249-8109

Volume 9, Issue 1, November 2013 pp 47-51

Research Article

The Rheological Profile of Cereal Flour Composites as affected by Gamma Irradiation

B. Darfour, S. Annan, E. A. Ayeh

Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute

Academic Editor : Dr. Aher K.R.

Retrogradation of starch occurs when the amylose in starch-containing products returns to a less soluble, crystalline state over time. Irradiation has been shown to be a useful method for producing modified starch since it generates free radicals that can alter the structure of starch molecules. The aim of this work was to enhanced cereal flour composite using gamma irradiation to be used as breakfast meal. Cereal flour composites were prepared from three local cereals wheat, sorghum and rice in a certain ratio and gamma irradiated for subsequent analysis. Pasting properties and moisture were analyzed. The irradiated flour composite showed decreases in maximum viscosity temperature, maximum viscosity, cooling and final holding viscosities, setback viscosity, breakdown viscosity and retrogradation. The irradiation and the composite ratio had significant effect on all the pasting parameters studied except the beginning gelatinization torque. Cereal breakfast meal could be preferably prepared from irradiated wheat, sorghum and rice flours in the ratios of 25 % wheat: 25 % sorghum: 50 % rice or 100 % each of wheat, sorghum and rice or 25 % wheat: 50 % sorghum: 25 % rice.