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Extension of shelf‐life of whole‐wheat flour by gamma radiation
Author(s) -
Marathe S. A.,
Machaiah J. P.,
Rao B. Y. K.,
Pednekar M. D.,
Sudha Rao V.
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00553.x
Subject(s) - food science , shelf life , chemistry , starch , wheat flour , irradiation , moisture , physics , organic chemistry , nuclear physics
The effect of low‐dose gamma irradiation (0.25–1.00 kGy) on pre‐packed whole‐wheat flour (atta) was assessed in terms of physico‐chemical properties, nutritional quality, chapati‐making quality and sensory attributes. Semi‐pilot scale storage studies on irradiated pre‐packed whole‐wheat flour revealed that there was no adverse effect of irradiation and storage up to 6 months of whole‐wheat flour treated at doses up to 1.00 kGy on total proteins, fat, carbohydrates, vitamin B 1 and B 2 content, colour index, sedimentation value, dough properties, total bacterial and mould count. Storage of wheat flour resulted in slight increase in moisture, free fatty acids, damaged starch, reducing sugars and slight decrease in gelatinization viscosity. However, irradiation as such had no effect on any of these parameters. Irradiation at 0.25 kGy was sufficient to extend the shelf‐life of atta up to 6 months without any significant change in the nutritional, functional attributes. Chapaties made from irradiated atta (0.25 kGy) were preferred even after 6 months storage, compared with the control.