The influence of irradiation of minimally processed cabbage and cucumber on microbial safety, texture, and sensory quality was investigated. Minimally processed, polyethylene-packed, and irradiated cabbage and cucumber were stored at refrigeration temperature (5 degrees C) for 2 weeks. The firmness values ranged from 3.23 kg (control) to 2.82 kg (3.0-kGy irradiated samples) for cucumbers, with a gradual decrease in firmness with increasing radiation dose (0 to 3 kGy). Cucumbers softened just after irradiation with a dose of 3.0 kGy and after 14 days storage, whereas the texture remained within acceptable limits up to a radiation dose of 2.5 kGy. The radiation treatment had no effect on the appearance scores of cabbage; however, scores decreased from 7.0 to 6.7 during storage. The appearance and flavor scores of cucumbers decreased with increasing radiation dose, and overall acceptability was better after radiation doses of 2.5 and 3.0 kGy. The aerobic plate counts per gram for cabbage increased from 3 to 5 log CFU (control), from 1.85 to 2.93 log CFU (2.5 kGy), and from a few colonies to 2.6 log CFU (3.0 kGy) after 14 days of storage at 5 degrees C. A similar trend was noted for cucumber samples. No coliform bacteria were detected at radiation doses greater than 2.0 kGy in either cabbage or cucumber samples. Total fungal counts per gram of sample were within acceptable limits for cucumbers irradiated at 3.0 kGy, and for cabbage no fungi were detected after 2.0-kGy irradiation. The D-values for Escherichia coli in cucumber and cabbage were 0.19 and 0.17 kGy, and those for Salmonella Paratyphi A were 0.25 and 0.29 kGy for cucumber and cabbage, respectively.

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The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with rich source of protein, and dietary fibre. Millets are nutritionally superior to other cereals. Minor millet Kodo is nutritious millet with the highest dietary fibre (14.3%) makes it ideal food. On the basis of present findings it was concluded that S3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of final product. In the present investigation high content of oil in the blends having high ratio of soy flour may develop off flavor. Thus it could not be used beyond the 20 percent.