CHANGES IN THE PHYSICAL PROPERTIES OF IRRADIATED LEGUMES AND THEIR SOUP POWDERS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 25, Issue 6, June 2000, Page 3473-3492 PDF (682.06 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2000.259138 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Wafaa H. Emam,; S. A. Salem; H. A. Moharram | ||||
| Food Tech. and Dairy Dept. National Res. Centre. Dokki, Cairo. Egypt. | ||||
| Abstract | ||||
| The effect of gamma irradiation on some selected physical properties were studied in five Egyptian legumes; Faba beans , lentils , French Beans, Cowpeas and Chickpeas as well as their soup powders. This effect was illustrated in two levels; the first level was at 1 KGy (which is considered to be the safe and appropriate dose for insect disinfestation; the other doses were applied at 5, 10 KGy to search for an irradiation indices. The data in samples irradiated at 1 KGy showed a little effect on the enhancement of water absorption rate in all the studied legumes. Also irradiation at the same dose level caused softening effect on the legumes and improved the cooking process. The rate of water absorption and color measurements are among the parameters which correlated with different irradiation doses. Changes in the color of irradiated legumes were observed to be dependent on the variety of the studied legumes. Irradiation had a great influence (P<0.01) on color attributes (a*, L*, b*) of Lentils, Cowpeas and Chickpeas. The other varieties; Faba beans and French beans showed no significant results towards changes in color as function of different irradiation doses. Organoleptic evaluation of both the irradiated legumes and their soups revealed changes in the color characteristics and off flavor as observed by most of the panalists. | ||||
| Keywords | ||||
| Gamma irradiation; Egyptian legumes; Cooking time; Water absorption; Color attributes | ||||
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