Physicochemical properties of whole wheat flour as affected by gamma irradiation

• The protein content of wheat cultivars was in the range of 10.0–11.51 g/100 g.
• Irradiation decreased the water and oil absorption capacity of flour.
• Pasting properties revealed a quality improvement of flour upon irradiation.
• FT-IR spectra revealed the increase in functional groups upon irradiation.

Three wheat cultivars SW-1, SKW-355 and HS-240 were gamma irradiated at 2.5 and 5 kGy doses. The effect of gamma irradiation on physicochemical properties of whole wheat flour samples was investigated. Results revealed significant (p ≤ 0.05) decrease in water absorption, oil absorption, swelling power and emulsion capacity of all the cultivars under study, whereas, water solubility index, emulsion stability, foaming capacity and stability were found to increase upon irradiation. Pasting properties in general were also found to decrease with irradiation. Structural analysis revealed a decrease in the intensities of O-H, C-H and O=C stretches and bending mode of water with increase in irradiation dose from 0 to 5 kGy for HS-240 and SW-1 whereas the reverse was true for SKW-355. Irradiation treatment decreased the Hunter color ‘L’ and ‘b’ values while as ‘a’ values were increased with increase in irradiation dose.