e-journal

Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour

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The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < 0.05) value of protein and little or no effect on moisture content. There were slight decreases in crude fiber and ash content of the irradiated samples compared with the control sample. The result of functional properties of the irradiated flours showed slight increase in water absorption capacity, swelling capacity and bulk density. The peroxide value of crude oil increased significantly with dose increases for the period of storage. The sensory
evaluation of moinmoin samples prepared from irradiated pigeon pea flour showed no significant difference from the moinmoin sample prepared from on irradiated flour. It can be concluded that gamma irradiation can extend the shelf life of pigeon pea flour.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

Nigeria : Food Science & Nutrition published by Wiley Periodicals, Inc.., 2013

Deskripsi Fisik

Food Science & Nutrition 2013; 1(5): 377– 383

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.50

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2013; 1(5)

Subjek

Food Science & Nutrition

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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