The saffron starch (Curcuma longa L.) presents great potential for the food industry, as it is
present in abundance in the saffron rhizomes, and can therefore be considered an alternative
source to already commercialized starches. Many starches have undergone physical
modifications, such as the application of gamma irradiation, so that it acquires new characteristics
and increases its applicability. The objective of this research was to study the influence of
different doses of radiation on safflower starch (Curcuma longa L.) and to evaluate its
technological application in carrot cake. The centesimal composition was not significantly
influenced by radiation doses. However, the texture of the gels was affected, as well as the
gelatinized solutions. The non-gelatinized solution presented dilating behavior and the
gelatinized solution was characterized as pseudoplastic. Regarding the partial substitution of
wheat flour for saffron starch under all doses studied, the result was viable in the preparation of
the carrot cake, indicating that this starch can be applied in several foods without causing the
rejection of the final product.
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