PROPERTIES OF IRRADIATED STARCHES

Properties of irradiated starches have been outlined in this review. G amma-radiation generates free radicals on starch molecules which cause changes in starch properties. The intensity of free radicals is depen dent upon starch moisture content, and temperature and duration of sto rage. Increasing dosages of gamma-irradiation creates increasing inten sities of free radicals on carbohydrates. These free radicals are resp onsible for bringing about molecular changes and fragmentation of star ch molecules. Increasing gamma-irradiation dosages cause an increase i n acidity, and decreases in viscosity and water solubility of starches . The granule structure remains visually undamaged at low dosages of i rradiation, but may suffer severe damage at higher dosages (100 kGy). Safety of irradiated foods continues to remain a subject of public con cern. Studies have shown that irradiated foods are toxicologically and chemically safe for human consumption. Irradiation of starchy foods c an be controlled to bring about required changes beneficial to the ind ustry, and at the same time provide wholesome food to the consumers.