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Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate

Bhat, Naseer Ahmad ; Wani, Idrees Ahmed ; Hamdani, Afshan Mumtaz ; Masoodi, Farooq Ahmad

Radiation physics and chemistry (Oxford, England : 1993), 2020-11, Vol.176, p.108953, Article 108953 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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  • Título:
    Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate
  • Autor: Bhat, Naseer Ahmad ; Wani, Idrees Ahmed ; Hamdani, Afshan Mumtaz ; Masoodi, Farooq Ahmad
  • Assuntos: Antioxidant ; Antioxidants ; Cultivars ; Flour ; Gamma irradiation ; Irradiation ; Loss modulus ; Rheological properties ; Rheology ; Rheometry ; Storage modulus ; Thermodynamic properties ; Wheat ; Whole wheat
  • É parte de: Radiation physics and chemistry (Oxford, England : 1993), 2020-11, Vol.176, p.108953, Article 108953
  • Descrição: Health consciousness of consumers has shifted the trend from consumption of refined wheat flour to whole wheat flour. The aim of the present study was to evaluate the effect of gamma irradiation on thermal, rheological and antioxidant properties of whole wheat flours obtained from three cultivars namely, SW-1, SKW-355 & HS-240. The thermal and rheological properties were determined using Differential scanning calorimetry (DSC) and dynamic rheometry, respectively. Onset, peak and endset temperatures of the three wheat cultivars were found in the range of 35.36–45.86 °C, 67.59–86.98 °C and 82.64–112.8 °C, respectively. The rheological study revealed the dominance of storage modulus (G′) over loss modulus (G″) throughout the applied frequency sweep (0-100 s-1). Irradiation treatment of 0–5 kGy resulted in the decrease in thermal properties and in the dynamic moduli of all the flours. Antioxidant properties were significantly (p < 0.05) increased upon irradiation. •Thermo-rheological and bioactive characterization of three wheat cultivars was done.•HS-240 showed higher gelatinization temperatures than SW-1 and SKW-355 cultivars.•Rheological analysis revealed the dominance of elastic behaviour by all the flours.•Irradiation lowered the rheological properties and dynamic moduli of all the wheat cultivars.•Antioxidant properties were significantly enhanced upon irradiation.
  • Editor: Oxford: Elsevier Ltd
  • Idioma: Inglês
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