Effect of radiation processing on nutritional and sensory quality of minimally processed green gram and garden pea sprouts

Effect of gamma irradiation on the microbial load, nutrient composition and free radical scavenging activity of Nelumbo nucifera rhizome

“…Huang and Mau (2007) found decrease in ascorbic acid content of methanolic extracts from Antrodia camphorata mycelia at radiation dose level of 2.5 and 5 kGy. In contrast, Hajare et al (2007) reported that ascorbic acid content remains unchanged after radiation in minimally processed green gram and garden pea sprout. However, they radiated the plant samples at dose levels of 1 and 2 kGy.…”

“…Likewise, Chaudry et al (2004) reported that a dose of 2 kGy is sufficient to maintain the textural and sensorial quality, as well as the reduction of bioload of chopped carrots for 14 days at 5 1C. While, Hajare et al (2007) found that low doses irradiation had no significant effect on the ratings of any of the sensory attributes in green gram as well as garden pea sprouts.…”

Effect of radiation processing in elimination of Klebsiella pneumoniae from food

“…No such recovery of K. pneumoniae was observed in 1.5 kGy and 2 kGy treated mixed sprout samples after enrichment and selective plating (Table 1). Many research reports have demonstrated that radiation dose in the range of 1-2 kGy does not significantly affect nutritional and organoleptic properties of different kind of food products including sprout, chicken and fish (Hajare et al, 2007;Kanatt et al, 2010;Venugopal et al, 1999).…”

Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology

“…The probe travel distance was optimised for 5 mm. Texture was expressed in the unit of gram resistance force (g) measuring resistance offered by the sample to the penetrating needle probe (Hajare, Saroj, Dhokane, Shashidhar, & Bandekar, 2007). The instrument was calibrated before each use.…”