Effect of gamma irradiation on the shelf-life and physico-chemical quality of ready-to-cook (RTC) drumstick (Moringa oleifera) pods. (February 2018)

• Record Type: Journal Article
• Authors: Tripathi, J.; Variyar, P.S.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 88(2018)
• Page Start: 174
• Page End: 180
• Publication Date: 2018-02
• Subjects: Moringa oleifera -- Ready-to-cook (RTC) -- Gamma radiation -- Design of experiments -- Shelf-life; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.10.014
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Effect of radiation treatment (0.5, 1, 1.5, 2 and 2.5 kGy) and storage (10 °C; 15 d) on the quality of RTC drumstick was investigated using full factorial experimental design. The data obtained for total plate count, yeast & mold count, texture, color & sensory quality were fitted into cubic polynomial equations and radiation dose required for maximum storage duration with acceptable microbial load (<10 5 CFUg −1 ) and sensory quality (overall acceptability > 5) was determined. An improved shelf-life of the product (12 d) with desired sensory and microbial quality was obtained at a dose of 1 kGy. Better retention of phenolics and isothiocyanates in the irradiated product compared to control (non-irradiated) during entire storage duration (12 d) was demonstrated. Presence of isopropyl, 2-butyl and isobutyl isothiocyanate in drumstick pods is demonstrated here for the first time. Highlights: Ready To Cook drumstick was developed using radiation processing. Full factorial experimental design was used for optimization of process parameters. γ-radiation (1 kGy) resulted in shelf life of 12 d of RTC drumstick. The developed product demonstrated acceptable microbial and sensory quality. No significant effect of radiation processing on phenolic constituents was observed.