Physicochemical and functional properties of gamma irradiated buckwheat and potato starch. (March 2018)

• Record Type: Journal Article
• Authors: Verma, Ruchi; Jan, Shumaila; Rani, Savita; Jan, Kulsum; Swer, Tanya L.; Prakash, Kumar S.; Dar, M.Z.; Bashir, Khalid
• Is Part Of: Radiation physics and chemistry. Volume 144(2018:Mar.)
• Page Start: 37
• Page End: 42
• Publication Date: 2018-03
• Subjects: Buckwheat starch -- Potato starch -- Swelling -- Transmittance; Radiation chemistry -- Periodicals; Radiometry -- Periodicals; Radiation -- Periodicals; Chimie sous rayonnement -- Périodiques; 539.2
• DOI: 10.1016/j.radphyschem.2017.11.009
• Languages: English
• ISSNs: 0969-806X

Abstract

Abstract: Starches isolated from buckwheat and potato were subject to different doses of irradiation at 0, 5, 10, 15 and 20 kGy. Native and irradiated starch samples were evaluated for their physicochemical and functional properties to assess the effect of gamma irradiation. Apparent amylose content decreased significantly from 26.84% to 22.12% and 27.01 to 16.11% for buckwheat and potato starch respectively as the dose increased. A significant decrease was observed in pH, swelling power and syneresis as the dose increased for both buckwheat and potato starch. pH decreased from 5.20 to 3.81 and 5.81 to 3.95 for buckwheat and potato starch, respectively. Carboxyl content, freeze thaw stability, water and oil absorption capacity and transmittance showed increasing trend with increasing irradiation dose. Carboxyl content increased from 0% to 0.23% and 0–0.22% for buckwheat and potato starch, respectively. Highlights: Swelling index and apparent amylose content decreased. Carboxylic acid content and transmittance increased with dose. pH decreased.