Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative study.

In present study, the physicochemical, functional and pasting properties of starch obtained from commercially used pea were compared with vetch, an underutilized pulse variety. Starch from each cultivar was subjected to sonication (33kHz for 45min) and a dual treatment in which sonication was followed by irradiation (5kGy). Apparent amylose content of the starch from two varieties varied significantly (p>0.

Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil (Lens culinaris L.) starch.

Starch isolated from lentil was subjected to two treatments namely sonication and, a dual treatment of sonication and irradiation at a dose of 5kGy. Lentil yielded 26.12±1.