Effect of gamma-irradiation on the physicochemical and sensory properties of walnuts (Juglans regia L.)
Φόρτωση...
Ημερομηνία
Συγγραφείς
Mexis, S. F.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
European Food Research and Technology
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The present study evaluated physicochemical and sensory quality parameters of walnuts as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to walnuts. Physicochemical parameters including peroxide value (PV), hexanal content, fatty acid composition, volatile compounds and sensory parameters including color, texture, odor and taste were determined for unirradiated and irradiated walnuts at radiation doses of 1.0, 1.5, 3.0, 5.0 and 7.0 kGy. PV increased from 1.1 to 3.0 meq O(2)/kg walnut oil while the hexanal content increased from 3.80 to 34.3 mg/kg walnut after irradiation at a dose of 7.0 kGy. Of the fatty acids determined, stearic and palmitic acids concentration increased while oleic acid decreased with irradiation dose. Polyunsaturated fatty acids were unaffected by irradiation. Volatile compounds such as aldehydes, ketones, alcohols and hydrocarbons increased after irradiation indicating enhanced lipid oxidation. Color parameter L*, a* and b* remained unaffected by irradiation. Sensory analysis showed that taste was the most sensitive of all sensory attributes for the evaluation of walnut quality. Based on taste and odor scores, walnuts remained organoleptically acceptable at doses a parts per thousand currency sign3.0 kGy.
Περιγραφή
Λέξεις-κλειδιά
walnuts, irradiation, physicochemical quality, sensory quality, volatile compounds, fatty-acids, oxidative stability, lipid oxidation, cashew nuts, foods, disinfestation, antioxidants, proteins, disease
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000263361800017
http://www.springerlink.com/content/k3678322142g7g44/
http://link.springer.com/content/pdf/10.1007%2Fs00217-008-0995-7.pdf
http://www.springerlink.com/content/k3678322142g7g44/
http://link.springer.com/content/pdf/10.1007%2Fs00217-008-0995-7.pdf
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