Effect of gamma irradiation on the thermal and rheological properties of grain amaranth starch

Physical properties of starch from two cultivars of gamma-irradiated grain amaranth with different amylose content were investigated. Pasting viscosities decreased continuously with the increase in dosages of irradiation. Furthermore, different irradiation dosages resulted in modification of the thermal properties and crystallinity of starch. Dynamic oscillation on shear was also employed, temperature and frequency sweeps showed that changes in storage modulus and loss modulus were significant, with Tibet Yellow producing more elastic gels as compared to Hy030 at different irradiation dosages.