Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch

- Peak viscosity, final viscosity, breakdown viscosity were decreased.
- Water and oil absorption capacities were significantly affected by gamma irradiation.
- FTIR spectra did not change as the dose increased.
- Bulk density did not change.

The present paper describes the studies carried out for effects of gamma irradiation on physico-chemical, thermal and functional properties of the whole wheat flour and the starch extracted post irradiation. The results showed that the proximate composition did not change with dosage. However, pasting properties for both flour and starch showed a significant (p ≤ 0.05) decrease in peak viscosity, final viscosity, setback with increase in dosage. Amylose content increased significantly with dosage from 25.33 to 36.03%, bulk density of the flour did not change significantly. Swelling, solubility, syneresis and freeze thaw stability were improved with dosage. Water and oil absorption capacity of the flour increased significantly with dosage and was found in the range of 0.85-0.91 and 1.10-1.91 g/g of flour respectively. FTIR spectra pattern did not change with irradiation.