Gamma radiation coupled to refrigeration may improve antioxidants, sensory properties and extend shelf life of strawberries

LWT ◽  
2021 ◽  
pp. 112088
Author(s):  
Salma Barkaoui ◽  
Melika Mankai ◽  
Najla B. Miloud ◽  
Mokhtar Kraïem ◽  
Joana Madureira ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Sensory Properties

Analysis of nutritional components of peas after sterilization treatment with gamma radiation

2016 ◽  
Vol 39 (1) ◽  
Author(s):  
Neelma Munir ◽  
Sundas Moazzam ◽  
Rukhama Haq ◽  
Faiza Saleem ◽  
Shagufta Naz
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Room Temperature ◽  
Sensory Properties ◽  
Nutritional Components ◽  
Different Doses

In the present study, peas were exposed to three different doses of gamma radiation i.e. 1, 1.5, 2.5 kGy. The nutritional value of peas after radiation was analyzed to determine the effect of gamma radiation on proximate composition. In the light of results, it was found that 1 kGy is optimized dose that has little effect on the nutritional value of peas. At 1 kGy the sensory properties remain unchanged and the shelf life of peas was increased up to 9 days at room temperature.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Inclusion ofPalmaria palmata(red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets

2014 ◽  
Vol 95 (5) ◽  
pp. 897-905 ◽  
Author(s):  
Natasha C Moroney ◽  
Alex HL Wan ◽  
Anna Soler-Vila ◽  
Richard D FitzGerald ◽  
Mark P Johnson ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Shelf Life ◽  
Sensory Properties ◽  
Red Seaweed

Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

2013 ◽  
Vol 67 (3) ◽  
Author(s):  
Ľubomír Mikuš ◽  
Mária Kováčová ◽  
Ladislav Dodok ◽  
Alžbeta Medveďová ◽  
Lucia Mikušová ◽  
...  
Keyword(s):  
Shelf Life ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Sensory Properties ◽  
Life Extension ◽  
Wheat Bread ◽  
Bakery Product ◽  
White Wheat ◽  
Activity Test ◽  
Maltogenic Amylase

AbstractThis study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

LWT ◽  
2019 ◽  
Vol 114 ◽  
pp. 108417 ◽  
Author(s):  
K. Alirezalu ◽  
Rita S. Inácio ◽  
J. Hesari ◽  
F. Remize ◽  
Z. Nemati ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Properties

Gamma Radiation Sensitivity of Enterobacter sakazakii in Dehydrated Powdered Infant Formula

2006 ◽  
Vol 69 (6) ◽  
pp. 1434-1437 ◽  
Author(s):  
J. W. LEE ◽  
S. H. OH ◽  
J. H. KIM ◽  
H. S. YOOK ◽  
M. W. BYUN
Keyword(s):  
Radiation Dose ◽  
Gamma Radiation ◽  
Infant Formula ◽  
Marked Effect ◽  
Radiation Sensitivity ◽  
Sensory Properties ◽  
Hot Water ◽  
Powdered Infant Formula ◽  
Enterobacter Sakazakii ◽  
Nutritional Studies

The observed Enterobacter sakazakii D10-values for tryptic soy broth and dehydrated powdered infant formula were 0.27 ± 0.05 and 0.76 ± 0.08 kGy, respectively. A decrease of approximately 3 log in the dehydrated powdered infant formula was obtained by irradiation with 3.0 kGy or rehydration with hot water at 80°C. No recoverable bacteria were found in the powdered infant formula irradiated at 5.0 kGy and stored, either before or after rehydration. A radiation dose of up to 5.0 kGy had no marked effect on the sensory properties of the dehydrated powdered infant formula after rehydration and heating. Gamma radiation could potentially be used to inactivate E. sakazakii in dehydrated powdered infant formula; however, nutritional studies need to be conducted before the use of radiation can be recommended.

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