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Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

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Abstract

The exposure to irradiation pretreatment (3.0–12.0 kGy) results in increase in cell wall permeabilization, leading to softening of tissue, thereby affecting the textural and histological properties. The textural properties such as hardness, cohesiveness, springiness, gumminess and chewiness were found to decrease with an increase in irradiation doses up to 12.0 kGy. The histological examination supported the above observations. The calcium pretreatment was explored as a pretreatment method to reduce the extent of damage in food texture due to irradiation.

Item Type: Article
Uncontrolled Keywords: Gamma irradiation; Texture; Cell permeabilization; Microstructure; Histological examination
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Dept. of Biochemistry
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Aug 2008 11:22
Last Modified: 10 Oct 2018 11:17
URI: http://ir.cftri.com/id/eprint/8705

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