Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L.)
| dc.contributor.author | Mexis, S. F. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:56:48Z | |
| dc.date.available | 2015-11-24T16:56:48Z | |
| dc.identifier.issn | 0022-5142 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10489 | |
| dc.rights | Default Licence | - |
| dc.subject | pistachio nuts | en |
| dc.subject | peanuts | en |
| dc.subject | irradiation | en |
| dc.subject | physico-chemical quality | en |
| dc.subject | sensory quality | en |
| dc.subject | high-oleic peanuts | en |
| dc.subject | volatile compounds | en |
| dc.subject | aflatoxin content | en |
| dc.subject | cashew nuts | en |
| dc.subject | stability | en |
| dc.subject | walnuts | en |
| dc.subject | kernels | en |
| dc.subject | almonds | en |
| dc.subject | food | en |
| dc.subject | degradation | en |
| dc.title | Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L.) | en |
| heal.abstract | BACKROUND: The present study evaluated the quality of raw peanuts and pistachio nuts as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to these products. Physico-chemical (colour, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (colour, texture, odour, taste) properties of raw peanuts and pistachio nuts were determined after irradiation at doses up to 7 kGy. RESULTS: Results showed an eight- and seven-fold increase in peroxide value and a twelve and five-fold increase in hexanal content after irradiation at a dose of 7 kGy for peanuts and pistachio nuts, respectively. An increase was also observed in saturated fatty acids (20.51-28.28% and 15.24-24.87%) with a parallel decrease in unsaturated fatty acids (79.49-71.72% and 84.76-75.13%) for peanuts and pistachio nuts, respectively. Likewise, volatile compounds such as aldehydes, alkanes, ketones and alcohols comprising secondary oxidation products of peanut and pistachio nut lipids increased after irradiation. Pistachio nut colour parameter a* and to a lesser extent parameters, V and b* decreased after irradiation leading to a slight but noticeable darkening in product colour while colour parameter L*, b* and a* of raw peanut remained unchanged by irradiation up to 7 kGy. CONCLUSION: Based on sensory evaluation, peanuts and pistachio nuts become unacceptable for consumption when irradiated at doses higher than 3 kGy. (C) 2009 Society of Chemical Industry | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | Doi 10.1002/Jsfa.3526 | - |
| heal.identifier.secondary | <Go to ISI>://000264758400020 | - |
| heal.identifier.secondary | http://onlinelibrary.wiley.com/store/10.1002/jsfa.3526/asset/3526_ftp.pdf?v=1&t=h0dwb9ly&s=d7807231ecdfd4e25da115dfda11f3d87de74f60 | - |
| heal.journalName | Journal of the Science of Food and Agriculture | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2009 | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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