In:
International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 15, No. 8 ( 2019-08-27)
Abstract:
γ-Irradiation is applied to many agricultural products as a method for quality control. This study investigated the influence of γ-irradiation on physicochemical properties of adlay. Adlay samples were treated with 0 to 4.0 kGy 60 Co γ-irradiation and subsequently stored at cool temperature (8 to 10 °C). Hardness of all treatment groups showed no marked changes at 0 kGy but exhibited variations at 2.0 and 4.0 kGy. Linoleic acid (C18:2) was the most sensitive to irradiation among 11 fatty-acid compositions. Saturated fatty-acid (SFA) content was increased, whereas unsaturated fatty acid was reduced by dose augmentation. Types of volatile compound increased from 15 to 21, and the major compound n-hexanol was increased by 80.41 % after 4-kGy irradiation. Odor changes caused by doses of irradiation were more remarkable than those caused by 12 months of storage. Hence, we conclude that 1.0 kGy irradiation barely affects physicochemical properties during storage; it could be an alternative way to control quality of adlay during storage.
Type of Medium:
Online Resource
ISSN:
1556-3758
,
2194-5764
DOI:
10.1515/ijfe-2018-0329
Language:
English
Publisher:
Walter de Gruyter GmbH
Publication Date:
2019
detail.hit.zdb_id:
2669023-8
detail.hit.zdb_id:
2207267-6
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