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Gamma Irradiation of Starch

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Starch: Advances in Modifications, Technologies and Applications

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Abstract

Starch, in its natural state, has some limitations which restrict its wide usability for different food and non-food applications. Therefore, exploring specific technologies that could be utilized to modify starch properties has become significant. Compared to the other techniques, gamma irradiation has been found to be a superior and effective technique for starch modification. Gamma Irradiation is widely associated with decreasing the peak, setback, trough and final viscosities of the starch, swelling index, and apparent amylose content. Gamma irradiation improves the functional characteristics of the starch, like decreased retrogradation and gelatinization enthalpy, which makes the modified starch a good alternative additive to be used in frozen foods. This chapter aims to summarize the effects of gamma irradiation on various properties of starch, such as physicochemical and rheological properties, functional characteristics, and thermal behavior.

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Authors and Affiliations

  1. Department of Food Technology, Jamia Hamdard, New Delhi, India

    Mehvish Habib, Kulsum Jan, Iqra Qureshi & Khalid Bashir

  2. Department of Life Science, Sharda University, Greater Noida, India

    Savita Rani

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  1. Mehvish Habib
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  2. Kulsum Jan
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  3. Iqra Qureshi
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  4. Savita Rani
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  5. Khalid Bashir
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Editors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management Sonipat, Haryana, India

    Vijay Singh Sharanagat

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Dharmesh Chandra Saxena

  3. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Yogesh Kumar

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Habib, M., Jan, K., Qureshi, I., Rani, S., Bashir, K. (2023). Gamma Irradiation of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_16

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