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Vol. 12, Special Issue 7 (2023)

Shelf-life extension of wheat flour by irradiation technique

Author(s):
B Shiva Kiran
Abstract:
Irradiation is the process of exposing the food to some dose of radiation to extend the shelf life of the food. The present study was done on shelf-life extension of wheat four by gamma radiation. Gamma rays are used for food processing, whose light source is obtained from a 60 Co radionuclide source. Irradiation properties of gamma rays have adverse effects on nutritional properties of whole wheat flour with dose less than 5 kGy. The physiochemical properties and the nutritional properties of wheat has been analysed. The moisture content of untreated flours (8.69%), treated flour (7.73%) and microbial activity of untreated flour of the whole wheat flour has been reduced by the dose of radiation. However, the physiochemical parameters of wheat flour such as, ash untreated (1.98%) treated (1.93%), fat untreated (1.75%) treated (1.74%), protein untreated (16%) treated (9.27%), fibre untreated (2.06%) treated (2.10%), has been analysed when introduced to radiation. The techno-functional parameters of treated and untreated wheat flour such as, water absorption capacity (WAC), water absorption index (WAI), bulk density has no effect while introduced to radiation. The effect of irradiation on food has been studied that at high dose of radiation, there is more liable to flavour change.
Pages: 727-735  |  309 Views  190 Downloads
How to cite this article:
B Shiva Kiran. Shelf-life extension of wheat flour by irradiation technique. The Pharma Innovation Journal. 2023; 12(7S): 727-735. DOI: 10.22271/tpi.2023.v12.i7Si.21408
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