Premium
The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of liquorice ( Glycyrrhiza glabra L)
Author(s) -
AlBachir Mahfouz,
Lahham George
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1276
Subject(s) - irradiation , glycyrrhiza , chemistry , food science , gamma irradiation , taste , population , medicine , physics , alternative medicine , demography , pathology , sociology , nuclear physics
Abstract Ground liquorice roots were exposed to various doses (0, 5, 10, 15 and 20 kGy) of gamma radiation from a 60 Co source. Irradiated and non‐irradiated samples were stored at room temperature. Microbial population, viscosity, concentrations of some minerals and the sensory properties of the extracts were evaluated after 0 and 12 months of storage. Tests carried out immediately after irradiation showed that the microbial count had been reduced and that the dose required to reduce the count by 1 log cycle ( D 10 ) was about 2 kGy. No effect was observed on the total dissolved solids in extracts of liquorice roots. Glycyrrhizinic acid concentration in the extracts and the viscosities of suspensions produced from irradiated roots were lower than those from non‐irradiated ones. Sensory evaluation indicated that there were no significant differences ( P < 0.05) in colour, taste or flavour between extracts produced from irradiated and non‐irradiated roots. However, after 12 months of storage, some mineral ion (Na + , Ca 2+ and K + ) concentrations in extracts produced from irradiated roots were lower than in those from non‐irradiated ones; no significant differences ( P < 0.05) in viscosity were found between suspensions of irradiated and non‐irradiated roots. © 2002 Society of Chemical Industry