Abstract
Comparison in solution and morphology properties of electron beam and gamma irradiated potato starch are investigated. In the present work, the authors investigated the changes in solution properties, morphology, granular size and blue value on radiation dose of both electronbeam, gamma radiations. The studies indicate that surface morphology of granules is altered by both the radiations but damage is more in electronbeam irradiation. Viscosity of un- irradiated starch solutions appears to have non – Newtonian behavior; while irradiation led the solutions to have Newtonian nature. This is attributed to the damage in chemical structure caused by both the radiation. Blue index of non-irradiated and irradiated starches are measured and the changes are assigned due to variations in amylose content brought by radiation.
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