Effects of ionizing radiation on rheological properties of seasoned flour degreased

Abstract

The seasoned flour is a typical Brazilian dish having its origin registered in the colonial period and its elaboration presents a high added value, in order to provide a food with higher nutritional value: carbohydrate (78.9%), lipids (13.6%), protein (2.1%) and dietary fibers (7.8%). The action of ionizing radiation in food occurs due to interactions of energy that modify chemical structures and is currently seen as a technological alternative in the improvement of the paste food in front of the food industries. The objective of this work was to characterize the effects of ionizing radiation on the rheological properties of degreased seasoned flours. The samples were obtained from the local market of São Paulo-SP/Brazil. They were irradiated at the IPEN-CNEN Radiation Technology Center (CTR) in an electron beam machine at doses of 0 (control) and 5 kGy (applied for microbiological aspects). The flour was degreased using hexane and analyzed for its bonding properties using RVA-Rapid Visco Analyzer (viscosity profile) and pasta stability (texturometer). The results demonstrated that irradiated farofa traditional and bacon there were significantly lower than the control. This is due to the interactions of the ionizing radiation with the amylose, which can be attributed to the viscosity loss in relation to the use of the dose, also observed similar tendency in the texture stability parameters. It was concluded that the irradiation presented significant interference in the rheological properties, expected results for the industries.