Investigation of gamma irradiation and storage period effects on the nutritional and sensory quality of chickpeas, kidney beans and green lentils

Aylangan, Ayça; İç, Erhan; Özyardımcı, Berna

doi:10.1016/j.foodcont.2017.04.005

Cited by 25 publications

(14 citation statements)

References 19 publications

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“…Ocloo et al (2012) found that irradiation at dose levels of 0.25, 0.5, 0.75, 0.10 and 1.5 kGy had no significant (P > 0.05) effect on the sensory quality attributes like flavour, taste, texture, softness and colour of the cowpea seeds. Aylangan et al (2017) found that in the case of irradiation at 250, 500 and 1000 Gy for chickpea, kidney beans and green lentils did not have a significant effect on the level of riboflavin and thiamine. The sensory evaluation testers were not able to differentiate between the irradiated and the unirradiated control samples.…”

Section: Discussionmentioning

confidence: 91%

“…Many other researchers reported that the irradiation dose used for insect control in stored products (grains or legumes) had no significant effect on the major chemical constituents. At the irradiation dose required for controlling stored products insects a few negative effects have been reported (Gao et al, 2004;Li et al, 2007;Aylangan et al, 2017). The effect of PI dose (650 Gy) on some properties of cowpea is very important for demonstrating the quality attribute of cowpea seeds.…”

Section: Discussionmentioning

confidence: 99%

“…From our results, it is clear that irradiation at the phytosanitary dose level (650 Gy) did not significantly affect the major chemical constituents or properties of cowpea. Many researchers reported that the irradiation dose used for control insects did not significantly change the quality of the food material or stored products (Li et al, 2007;Darfour et al, 2012;Aylangan et al, 2017). Ocloo et al (2012) found that irradiation at dose levels of 0.25, 0.5, 0.75, 0.10 and 1.5 kGy had no significant (P > 0.05) effect on the sensory quality attributes like flavour, taste, texture, softness and colour of the cowpea seeds.…”

Section: Discussionmentioning

confidence: 99%

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Assessment irradiation effects on different development stages of Callosobruchus maculatus and on chemical, physical and microbiological quality of cowpea seeds

Gabarty

Zinhoum

2020

Bull. Entomol. Res.

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AbstractIrradiation is a physical, environmentally friendly treatment which does not leave any residues in the product. It is increasingly used as an alternative to methyl bromide and other chemical fumigants for disinfestation of insect pest in stored grains. In this research, we try to evaluate the effect of low gamma irradiation doses in the range of 50–1200 Gy on the different stages of Callosobruchus maculatus. It was found that no adults emerged after irradiation of eggs at 450 Gy. No emerging adults (F1 generation) have been shown when larvae or pupae were exposed to 650 Gy. Also, no emerging adult has been shown from the parental C. maculatus adults irradiated with 650 Gy. When suppression of F1 generation was used for the measuring effective irradiation dose and phytosanitary efficacy, 650 Gy was required for disinfestation of cowpea seed weevils. The irradiation dose level of 650 Gy was used for the large-scale confirmatory tests applied to 27,754 adults of C. maculatus in cowpea seeds resulting in non F1 adults' production with a confidence level of 93.77%. All the physical and chemical characteristics of cowpea seeds were non-significantly (P ≤ 0.05) affected by the irradiation dose of 650 Gy. Meanwhile, this irradiation dose very slightly reduced the microbial load of cowpea seeds. We recommend the generic dose 650 Gy as the phytosanitary irradiation dose for the cowpea seed weevil.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Assessment irradiation effects on different development stages of Callosobruchus maculatus and on chemical, physical and microbiological quality of cowpea seeds

Gabarty

Zinhoum

2020

Bull. Entomol. Res.

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“…The list of attributes for the CATA question was selected based on a literature review of pulse‐containing products, and a small focus group ( n = 10) of experienced sensory panelists (Abu‐Ghoush, Alavi, Adhikari, Al‐Holy, & Al‐Dabbas, ; Aylangan, & Ozyardimci, ; Han, Janz, & Gerlat, ; Jarpa‐Parra et al., ; Khatoon, & Prakash, ; Rizzello, Calasso, Campanella, De Angelis, & Gobbetti, ). The CATA question included the terms: sweet, bitter, sour, salty, chocolaty, beany, dry, nutty, bland, airy, crumbly, crunchy, buttery, dark chocolate, chewy, cakey, sour, cocoa, and strong aftertaste.…”

Section: Methodsmentioning

confidence: 99%

Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies

English

Viana

McSweeney

2019

Journal of Food Science

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Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off‐flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off‐flavors in pulses; however, these strategies are not often combined in a single‐food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples. Yellow‐eyed (YE) beans were soaked for 24 hr, dried in an oven (treated), and then ground to form flour using a kitchen mill. The check‐all‐that‐apply scores revealed that brownies made with 100% YE flour had nutty and beany flavors. However, consumer liking of brownies made with 50:50 and 25:75 all‐purpose (AP):YE‐treated flour blends, respectively, were not significantly different from the control brownies made with AP flour. Starch content varied significantly among the treated (42.9 ± 3.2%, P < 0.05) and untreated YE bean flour samples (35.3 ± 1.9%). The treated YE flour showed the highest water absorption index, 3.69 ± 0.12. Overall, combining soaking and the use of chocolate were successful strategies to reduce off‐flavors in cake‐style brownies, which suggest that up to 50% treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. Practical Application Soaking yellow‐eyed (YE) beans prior to milling, combined with the use of chocolate were successful strategies to mask off‐flavors in cake‐style brownies. The significance of the findings of this study lies in the fact that treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. The use of these strategies has the potential to increase the consumption of pulse flours in Canada.

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“…Roasting is usually carried out at the temperature range of 150-400°C depending on the type of roaster, heat transfer mechanism and time-temperature profiles (Singh et al, 2016;Aylangan et al, 2017). In India and Pakistan, chickpea seeds are usually sand roasted and consumed as snack food, or as a drink (sattu).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Structural Characterization of Microwave-Roasted Chickpea

Raza¹,

Zaaboul²,

Shoaib³

et al. 2019

J. Glob. Innov. Agric. Soc. Sci

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Chickpeas were roasted using the microwave and then ground using a planetary ball miller. The milled chickpeas were then passed through different standard sieves of 80, 120, 160 and 200 mesh. The effect of sieve particle size on roasted chickpea powder was determined for physicochemical and structural properties. The color varied from 83.21 to 85.52, 4.78 to 3.83 and 23.57 to 22.34 for lightness (L), redness (a) and yellowness (b) with the decrease in particle size from R80-R200 mesh. Increase in the water activity was found ranging from 0.15 to 0.17 with reducing particle size. FTIR spectra provided the three distinct peaks at 800-1200, 1400-1600 and 2900-3500 cm-1 , respectively for all samples with sharper peaks for smaller particle sized chickpeas. Increase in ordered structure could be seen in XRD with specifically better crystallinity in R200. R160 and R200 were found to be more thermally stable as investigated through TGA. The SEM micrographs of roasted chickpeas were more uniform in decreased particle sized chickpeas while few surface cracks were observed due to roasting.

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Investigation of gamma irradiation and storage period effects on the nutritional and sensory quality of chickpeas, kidney beans and green lentils

Cited by 25 publications

References 19 publications

Assessment irradiation effects on different development stages of Callosobruchus maculatus and on chemical, physical and microbiological quality of cowpea seeds

Assessment irradiation effects on different development stages of Callosobruchus maculatus and on chemical, physical and microbiological quality of cowpea seeds

Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies

Physicochemical and Structural Characterization of Microwave-Roasted Chickpea

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