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

Tripathi, J., Variyar, P.S.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.88 pp. 174-180
Moringa oleifera, color, equations, experimental design, gamma radiation, irradiation, isothiocyanates, microbial load, microbiological quality, molds (fungi), phenolic compounds, plate count, pods, ready-to-cook foods, sensory properties, shelf life, storage time, texture, yeasts
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 (<105 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.