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Effect of Gamma Irradiation on Egyption Sweet Potato Starch
Author(s) -
El Saadany M. A.,
Fatah Abd El,
El Safti A.,
El Saadany M.
Publication year - 1974
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19740260604
Subject(s) - starch , gamma irradiation , viscosity , absorption of water , irradiation , potato starch , food science , degradation (telecommunications) , solubility , chemistry , absorption (acoustics) , botany , materials science , organic chemistry , biology , composite material , physics , telecommunications , computer science , nuclear physics
Results showed that treatment of sweet potato starch with different doses of gamma irradiation caused increase in starch acidity and reducing sugars as well as molecular degradation, occurred as a result of the marked decrease in viscosity and intrinsic viscosity and water absorption while the solubility increased.