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KMID : 1007520000090040234
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Food Science and Biotechnology
2000 Volume.9 No. 4 p.234 ~ p.238
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Camparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
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Chang, Kyu Seob
Yang, Jae Seung/Yi, Sang Duk/Oh, Man Jin
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Abstract
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This study was carried out to compare apparent and maximum viscosity methods for the detection of irradiated wheat flour. Samples were packed in polyethylene bags and irradiated with 1, 2, 3, 5, 7, 10 and 15 kGy. The samples were measured using a Brookfield DV-Ⅲ rotation viscometer at 30℃ with 30, 60, 90, 120, 150, 180 and 210 rpm for apparent viscosity, and using an amylograph at uniformly heated temperatures of 45 to 93℃ with a constant temperature rise of 3℃/min for maximum viscosity. A significant reduction in the apparent viscosity in heated flour suspensions heat treatment was found by irradiation. The viscosity of all samples decreased as stirring speeds and irradiation doses were increased. Maximum viscosity also decreased with increasing doses. Parameter D of apparent and maximum viscosities showed 1.0000 (120 rpm) and 1.0000 in the unirradiated sample, respectively. For irradiated sample at 10 kGy the parameter D showed 0.0153 (120 rpm) and 0.2387, respectively, and the parameter D of irradiated sample showed dose dependent relations between unirradiated and irradiated samples. Regression models of apparent and maximum viscosities with irradiation dose were obtained. These results suggest that irradiated wheat flour can be detected by both the apparent and maximum viscosity methods.
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KEYWORD
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