Effect of gamma-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)
Φόρτωση...
Ημερομηνία
Συγγραφείς
Mexis, S. F.
Badeka, A. V.
Chouliara, E.
Riganakos, K. A.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Innovative Food Science & Emerging Technologies
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The present Study evaluated the quality of raw unpeeled almonds as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to almonds. Physicochemical (color, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (color, texture, odor, taste) properties of almonds were determined as a function of irradiation dose. Results showed a ten-fold increase in peroxide value (PV) after irradiation at a dose of 7 kGy. A small but statistically significant (p<0.05) change was observed in hexanal concentration as a result of irradiation. No statistically significant (p>0.05) changes were recorded in polyunsaturated fatty acids (PUFA) up to a dose of 7 kGy while monounsaturated fatty acids (MUFA) decreased manifested as a respective increase in saturated fatty acids (SFA) up to 3 kGy. Volatile compounds such as aldehydes, ketones and alcohols increased with increasing irradiation dose indicating enhanced lipid oxidation. Color parameter L* decreased (p<0.05) at doses >3 kGy while color parameters a* and b* remained unaffected by irradiation. Sensory analysis showed that almonds remained organoleptically acceptable Lip to a dose of 3 kGy. Industrial Relevance: Irradiation is very efficient in controlling insects and growth of aflatogenic Aspergillus spp. in dry nuts. (C) 2008 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
almonds, irradiation, physicochemical quality, sensory quality, coronary-heart-disease, cashew nuts, volatile compounds, consumption, risk, radiation, quality, peanut, seeds, beef
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000262891800014
http://ac.els-cdn.com/S146685640800088X/1-s2.0-S146685640800088X-main.pdf?_tid=39defb65a035f3e53f445a9a35cd00cf&acdnat=1333037650_872519d4be536aa086891c81d9ec6c0f
http://ac.els-cdn.com/S146685640800088X/1-s2.0-S146685640800088X-main.pdf?_tid=39defb65a035f3e53f445a9a35cd00cf&acdnat=1333037650_872519d4be536aa086891c81d9ec6c0f
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας