Published November 1991
| Version v1
Journal article
Evaluation of sensory attributes and some-quality indices of irradiated spices
Creators
- 1. S.N.D.T. Women's Univ., Bombay (India)
- 2. Bhabha Atomic Research Centre, Bombay (India)
Description
Ground pepper, chilli, coriander, cumin, turmeric and a spice mix (sambar powder) exposed to an absorbed dose of 10 kGy of gamma irradiation were studied for microbial and sensory quality changes, if any, on storage for 3 months. No significant differences between the irradiated and non-irradiated samples could be observed in their sensory qualities. While no increase in microbial load in sealed irradiated samples could be observed, those that were irradiated but opened repeatedly for daily use did show a marginal increase in microbial load. (author). 8 refs., 1 tab
Additional details
Publishing Information
- Journal Title
- Journal of Food Science and Technology
- Journal Volume
- 28
- Journal Issue
- 6
- Journal Page Range
- p. 396-397.
- ISSN
- 0022-1155
- CODEN
- JFSTAB
INIS
- Country of Publication
- India
- Country of Input or Organization
- India
- INIS RN
- 24026473
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- COLOR; FLAVOR; GAMMA RADIATION; MICROORGANISMS; PEPPERS; RADIATION DOSES; RADIATION EFFECTS; RADURIZATION; SPICES; STORAGE LIFE
- Descriptors DEC
- ELECTROMAGNETIC RADIATION; FOOD; FOOD PROCESSING; IONIZING RADIATIONS; IRRADIATION; OPTICAL PROPERTIES; ORGANOLEPTIC PROPERTIES; PHYSICAL PROPERTIES; PRESERVATION; RADIATIONS; RADIOPRESERVATION; VEGETABLES