Properties of Irradiated Starches
A. S. Sokhey, Milford A. Hanna
Digital Commons - USU (Utah State University)
Abstract
Properties of irradiated starches have been outlined in this review . ')' -radiation generates free radicals on starch molecules which cause changes in starch properties . The intensity of free radicals is dependent upon starch moisture content , and temperature and duration of storage. Increasing dosages of -y-irradiation creates in creasing intensities of free radicals on carbohydrates. These free radicals are responsible for bringing about molecular changes and fragmentation of starch molec ules. Increasing ')' -irradiation dosages cause an in crease in acidity , and decreases in viscosity and water solubility of starches. The granule structure remains visually undamaged at low dosages of irradiation, but may suffer severe damage at higher dosages (100 kGy) . Safety of irradiated foods continues to remain a subject of public concern . Studies have shown that irradiated foods are toxicologically and chemically safe for human consumption. Irradiation of starchy foods can be controlled to bring about required changes beneficial to the industry , and at the same time provide wholesome food to the consumers.
Extracted Claims
13 claims extracted from this paper into the knowledge graph
irradiated foods safe human consumption
“Studies have shown that irradiated foods are toxicologically and chemically safe for human consumption.”
starch granule structure remained visually undamaged
“The granule structure remains visually undamaged at low dosages of irradiation, but may suffer severe damage at higher dosages (100 kGy).”
starch changed molecular structure
“Increasing dosages of -y-irradiation creates increasing intensities of free radicals on carbohydrates. These free radicals are responsible for bringing about molecular changes and fragmentation of sta...”