Radiation processing and functional properties of soybean (Glycine max)

Pednekar, M. D.; Das, Amit Kumar; Rajalakshmi, V.; Sharma, Arun

doi:10.1016/j.radphyschem.2009.10.009

Cited by 30 publications

(11 citation statements)

References 28 publications

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“…() found that gamma radiation significantly reduced the emulsion capacity of African oil bean seeds and cowpea seed, respectively. In contrast, radiation process enhanced the emulsion capacity of soybean seeds and sun flower seeds (Pednekar, Das, Rajalakshmi, & Sharma, ; Malik & Saini, ). Denature of protein which occurred due to radiation process might be the main factor of degradation of the emulsion properties of sorghum grains particularly at doses higher than 1.0 kGy.…”

Section: Resultsmentioning

confidence: 99%

Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)

Ahmed

Abdalla

Salih

et al. 2018

Food Science & Nutrition

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This study was aimed to evaluate the effect of gamma irradiation at dose levels of 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 kGy on fungal growth, free fatty acids, in vitro protein digestibility (IVPD), protein solubility, and functional properties of sorghum grains. Results indicated that radiation process enhanced the storability properties. It eliminates the fungal incidence particularly at the higher doses 4.0 and 5.0 kGy, and significantly (p < 0.05) reduced the content of the free fatty acids to the level 3.4–3.2 mg/g. Moreover, a significant increase in IVPD and soluble protein was noticed in irradiated grains as compared to non‐irradiated sample and this increased with the increase in dose; however, maximum IVPD (17.6%) and protein solubility (11.7%) were observed in sorghum grains irradiated at 2.0 kGy. On the other hand, a significant reduction in emulsion capacity was observed after radiation of grains, however, the emulsion activity and stability were stable up to 1.0 kGy. The foaming properties of the radiated sample show no significant change particular at low doses up to 2.0 kGy when they are compared to untreated samples. It can be concluded that low doses of gamma irradiation might improve the storability and quality characteristics of sorghum grains and can be used as an effective alternative postharvest method for preserving and extending the shelf life of sorghum and its products.

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Section: Resultsmentioning

confidence: 99%

Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)

Ahmed

Abdalla

Salih

et al. 2018

Food Science & Nutrition

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“…Lipid content was greatest with soya flour, intermediate with oat flour and lowest with durum flour (Table ). Protein and lipid contents of durum flour, soya flour and oat flour were typical for each species (Doehlert & Moore, ; Osorio‐Diaz et al ., ; Pednekar et al ., ). Water‐holding capacity was greatest with soya flour, intermediate with oat flour and lowest with durum flour (Table ).…”

Section: Resultsmentioning

confidence: 99%

Effect of xanthan gum on processing and cooking quality of nontraditional pasta

Sandhu

Şimşek

Manthey

2015

Int J of Food Sci Tech

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The physicochemical properties of three different commercial sources of xanthan gum (XG) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water-holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG. For example, time-to-peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU; and end width from 2 to 3 BU depending on the vendor of XG. Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253-270 J s À1 ) and had the greatest extrusion rate (range 3.38-3.65 g s À1 ), both of which resulted in the lowest specific mechanical energy (range 69-79 J g À1 ) required to extrude spaghetti samples.

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“…; Pednekar et al . ), cowpea (Abu and Minnaar ), soybean (Byun et al . ), chickpea, dry bean and navy bean (Hamit and Süeda ; Celic et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of γ‐Irradiation on Cooking, Functional and Pasting Properties of Bambara Groundnut (Vigna subterranea [L.] Verdc.) Cultivars

Falade

Adebiyi

2015

J Food Process Engineering

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The effect of γ-irradiation dose (2, 4, 6, 8 and 10 kGy) on cooking, functional and pasting properties of four bambara groundnut cultivars (TvSu 315, TvSu 571, TvSu 760 and white) was investigated. Generally, sphericity, volume, surface area and aspect ratio of bambara groundnut seed increased significantly (P < 0.05) with increased γ-irradiation dose and cooking time. Also, volume and surface area of seeds of TvSu 315 and white cultivars increased with increasing cooking time, while sphericity and aspect ratio showed mixed effect. At lower doses, increased γ-irradiation resulted in decreased cooking time, elongation ratio and water uptake ratio of the seeds in all cultivars. However at higher doses, cooking time increased, while increase in γ-irradiation showed little effect on seed elongation and water uptake ratio in all cultivars. Generally, water absorption capacity of flours increased significantly (P < 0.05) with increased γ-irradiation dose in all cultivars, while oil absorption capacity increased until the 4 kGy and then declined. Foaming capacity, foam stability and swelling capacity of flours did not show dose-dependent increase in all cultivars. Peak, trough, final and setback viscosities of flours decreased significantly (P < 0.05) with increased γ-irradiation dose, while breakdown viscosity and pasting temperature did not show dosedependent increase. PRACTICAL APPLICATIONBambara groundnut is underutilized because of constraints like hard-to-cook phenomenon, strong beany flavor, presence of antinutrient and poor dehulling and milling characteristics. In many developing countries, the grain legume is stored as dry seeds. However, the seeds are very susceptible to insect infestation, which may start from the field, and vast qualities of seeds are lost annually as a result of insect attacks. Infestation of bambara groundnut seeds by Callosobruchus maculatus causes qualitative and quantitative losses and wastage. Also, the seeds are unsafe for immediate consumption due to the fact that fumigation chemicals are perceived to be carcinogenic. Therefore, γ-irradiation was proposed as a viable alternative to the use of chemicals for pest control. Consequently, it is important to determine the effect of γ-irradiation on cooking, functional, pasting and cooking properties of bambara groundnut seeds.

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Radiation processing and functional properties of soybean (Glycine max)

Cited by 30 publications

References 28 publications

Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)

Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)

Effect of xanthan gum on processing and cooking quality of nontraditional pasta

Effect of γ‐Irradiation on Cooking, Functional and Pasting Properties of Bambara Groundnut (Vigna subterranea [L.] Verdc.) Cultivars

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