Affiliation:
1. Department of Food Science and Technology, Faculty of Science and Technology Thammasat University Klong Luang Pathumthani 12121 Thailand
2. Center of Excellence in Food Science and Innovation Thammasat University Klong Luang Pathumthani 12121 Thailand
3. Thailand Institute of Nuclear Technology (Public Organization) 9/9 Moo 7, Saimoon Ongkarak Nakhon Nayok 26120 Thailand
4. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana 70803‐4200 USA
Abstract
SummaryThe effects of gamma irradiation on selected physicochemical and morphological properties of tapioca, rice, and pea flours were studied. Treatments by gamma irradiation at different doses (0, 2.5, 5.5, and 7 kGy) caused changes in structure and physicochemical properties of starch granules of those flours. Generally, the solubility of tapioca, rice, and pea flour significantly increased (100.69%, 116.72%, and 15.18%, respectively) whereas swelling power (19.61%, 10.16%, and 25.08%), pasting parameters (peak viscosity, trough viscosity, final viscosity, breakdown, and setback), enthalpy of gelatinisation (34.26%, 83.54%, and 84.80%) and syneresis (68.21%, 58.79%, and 26.91%) significantly decreased (P ≤ 0.05) as the dose of irradiation increased. Irradiation affected the pasting temperature and syneresis of pea flour more than those of tapioca and rice flours. Gamma irradiation did not change starch granule surface of the flours. This study demonstrated that the gamma‐irradiated flours had significant changes in physicochemical properties depending on the radiation dose; these changes will affect their uses in food formulations.