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IRRADIATION OF ONION POWDER: EFFECTS ON TASTE AND AROMA CHARACTERISTICS
Author(s) -
SILBERSTEIN O.,
KAHAN J.,
PENNIMAN J.,
HENZI W.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03424.x
Subject(s) - aroma , flavor , taste , food science , irradiation , gamma irradiation , chemistry , raw material , organic chemistry , physics , nuclear physics
Onion powder in commercial bulk containers was irradiated with a minimum average gamma radiation ( 60 CO) dosage of 900 Krads. Taste and flavor evaluation by a modified profile method failed to show statistically significant differences immediately after treatment or during 12 month storage. A sample irradiated with an excess dosage of 27,000 Krads showed some changes from raw toward cooked onion characteristics but no abnormal characteristics.