Rheological and structural properties of starches from γ-irradiated and stored potatoes

► Low dosage γ-irradiation of potato tubers induced degradation of starch molecules, resulted in earlier swelling of starch granules. ► The retrogradation rate and extent of a concentrated starch gel increased with storage time while irradiation seemed to delay retrogradation. ► The effects of potato irradiation and subsequent storage on starch properties were more evident by rheological measurements.