The effect of low‐dose gamma irradiation (0.25–1.00 kGy) on pre‐packed whole‐wheat flour (atta) was assessed in terms of physico‐chemical properties, nutritional quality, chapati‐making quality and sensory attributes. Semi‐pilot scale storage studies on irradiated pre‐packed whole‐wheat flour revealed that there was no adverse effect of irradiation and storage up to 6 months of whole‐wheat flour treated at doses up to 1.00 kGy on total proteins, fat, carbohydrates, vitamin B1 and B2 content, colour index, sedimentation value, dough properties, total bacterial and mould count. Storage of wheat flour resulted in slight increase in moisture, free fatty acids, damaged starch, reducing sugars and slight decrease in gelatinization viscosity.
However, irradiation as such had no effect on any of these parameters. Irradiation at 0.25 kGy was sufficient to extend the shelf‐life of atta up to 6 months without any significant change in the nutritional, functional attributes. Chapaties made from irradiated atta (0.25 kGy) were preferred even after 6 months storage, compared with the control.
The effect of gamma irradiation (1.5 and 2 kGy) on the lipids of Indian mackerel (Rastrelliger kanagurta) stored at 0–2C was studied. No major differences in lipid composition of fish was observed as a result of irradiation and subsequent storage for up to 14 days. However, higher carbony I values in irradiated samples during the initial storage of fish was revealed. Irradiation also had no adverse effect on the nutritionally important omega‐3 polyunsaturated fatty acids (PUFA) of the fish.
Summary.Buffalo milk was completely desugared by fermentation for 17 h with Saccharomyces fragilis. A thin-layer chromatographic profile indicated the total absence of lactose, galactose, glucose and any oligosaccharides. Desugaring by fermentation did not alter the lipid composition or the protein content of the milk. Gas chromatographic studies indicated the formation of volatile compounds such as acetaldehyde, ethyl acetate, ethyl alcohol, n-propanol, n-butanol and isoamyl alcohol. A pleasant fruity odour observed in the initial stage of fermentation changed to an overripe fruity odour on fermentation. The volatile compounds formed disappeared on spraydrying the milk, leaving only a residual yeasty odour in the desugared milk powder.
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