Shelf-life extension of wheat flour by irradiation technique

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.

Pendugaan Umur Simpan Tepung Salak (Salacca zalacca) Menggunakan Metode Accelerated Shelf Life Test (ASLT) Pendekatan Kadar Air Kritis

“…Salah satu Usaha Mikro Kecil Menengah (UMKM) yang memproduksi tepung yaitu UMKM Sarisa Merapi dengan produk tepung salak yang berada di Sleman, Yogyakarta. Pengolahan salak menjadi tepung merupakan pilihan yang baik, karena produk kering seperti tepung dapat bertahan hingga 6 bulan lebih lamanya [2]. Akan tetapi masalah yang dihadapi oleh UMKM Sarisa Merapi terhadap tepung salak yaitu berkaitan dengan umur simpan produk yang masih berdasarkan perkiraan dengan menyimpan produk pada kondisi normal sehari-hari sampai produk dianggap tidak layak konsumsi dan sudah mengalami kerusakan fisik.…”

“…Pada produk tepung atau bubuk lainnya, seperti tepung penyalut berbasis tepung jagung, tepung kedelai, bubuk lada hitam, dan kopi instan, memiliki nilai kadar air awal yang sangat bervariasi namun masih dianggap rendah. Kadar air awal tepung penyalut berbasis tepung jagung adalah 0.09 g H2O/g padatan [13], tepung kedelai 0.0680 g H2O/g padatan [2], lada hitam bubuk 0.1027 g H2O/g padatan [16] dan kopi instan 0.0461 g H2O/g padatan [17].…”