Premium
Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation
Author(s) -
Nagar Vandan,
Pansare Godambe Lipika,
Shashidhar Ravindranath
Publication year - 2016
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 - 10.1111/ijfs.13020
Subject(s) - mung bean , sodium hypochlorite , food science , vitamin c , chemistry , horticulture , biology , organic chemistry
Summary Specific group of people, with impaired immune system, are recommended to consume pathogen‐free foods. In this study, microbiologically safe ready‐to‐eat ( RTE ) mung bean sprouts were developed using combination treatment ( CT ) with 200 ppm sodium hypochlorite and 12 kGy dose of gamma radiation. Microbiological analysis of combination‐treated sprout samples showed complete elimination (<10 CFU g −1 of sprouts) of microbial load in these samples, even during storage at 4 °C up to 12 days. Combination treatment and storage period did not have any significant effect on the sensory qualities of RTE mung bean sprouts. However, reduction in the firmness and vitamin C content of combination‐treated sprout samples, similar to other food processing methods, was observed. These results suggest that CT is effective in sterilisation of mung bean sprouts. These sprouts can be included in the diets of special target groups and thereby improve in their quality of life.