The effect of low-dose gamma irradiation (0.25±1.00 kGy) on pre-acked whole-wheat Øour (atta) was assessed in terms of physico-chemical properties, nutritional quality,chapati-making quality and sensory attributes. Semi-pilot scale storage studies onirradiated pre-packed whole-wheat Øour revealed that there was no adverse effect of irradiation and storage up to 6 months of whole-wheat Øour treated at doses up to 1.00 kGy on totalproteins, fat, carbohydrates,vitamin B₁and B₂content, colour index, sedimentation value, dough properties, total bacterial and mould count. Storage of wheat flour resulted in slight increase in moisture, free fatty acids, damaged starch, reducing sugars and slight decrease in gelatinization viscosity.
However, irradiation as such had no e€ect on any of these parameters. Irradiation at 0.25 kGy was suÅcient to extend the shelf-life of atta up to 6 months without any signiÆcant change in the nutritional, functional attributes. Chapaties made from irradiated atta (0.25 kGy) were preferred even after 6 months storage, compared with the control.