Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Abstract

The peanut (Arachis hypogaea L.) is an important source of protein in developing and developed countries (Yoshida et al., 2005). A lot of peanuts may be consumed raw, roasted, pureed, or in a variety of other processed forms (Taha et al., 2012). Peanuts have attracted a great deal of attention as a functional food (Fransisco and Resurrection, 2008). Raw seeds of peanut can be stored without lipid oxidation for over one year if they remain whole and intact. On the other hand, if the peanuts are dry-roasted to inactivate enzymes, they are oxidatively stable (Frankel, 2005;Jittrepotch et al., 2010).Microbiological contamination of seeds in storage has resulted in major socio-economic problems throughout the world. The quality of stored seeds can deteriorate due to infestation (Francisco and Usberti, 2008), and the contamination of peanuts with mycotoxins, particularly afl atoxins, is a worldwide problem that aff ects both food safety and agricultural economies (Dorner, 2008). However, improved agricultural practices and better storage and transportation facilities have reduced the toxigenic mould growth in seeds used for human consumption (Astoreca et al., 2007). EVALUATION THE EFFECT OF ABSTRACTBackground. The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds. Material and methods. The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate composition, sensorial acceptance and chemical properties.Results. The results indicated that gamma irradiation treatment signifi cantly (p < 0.05) reduced microbial load and enhanced the safety of the irradiated samples. The irradiated samples were also acceptable sensorically. The total acidity and total volatile nitrogen (TVBN) contents increased with the increase of radiation dose. Furthermore, in general, no substantial change in proximate constituents was observed amongst the samples. No signifi cant (p > 0.05) diff erences in the taste, fl avor, color and texture score were observed among treatments (0, 3, 6 and 9 kGy). Conclusion. Irradiation protected again bacterial and fungal growth and retained the nutritional components of samples during long-term storage.

Effects of gamma irradiation dose and short‐term storage on phytochemicals, antioxidants, and textural properties of boiled ‘Tainan 9’ peanuts

“…Gamma irradiation treatment can inhibit fungal infection, microbial growth and increase the shelf life (WHO, 1994). Al‐Bachir (2016) stated that microbial load in irradiated peanuts significantly decreased when applied with gamma irradiation, resulting in enhanced safety of the product. Nurtjahja et al .…”

A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

“…A study comparing roasting profiles using pulsed infrared radiation and conventional roasting providing the same final color has also been published, but the finished product moisture content was not controlled. Further, some studies have focused in depth on the impact of a specific thermal process on the texture of peanuts, without considering interactions with the raw material . Finally, research has been done on the impact of storage conditions on peanut texture …”