1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Gautam Apartments, Pall Hill, Bombay-400 050 India
1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
EFFECT OF GAMMA-IRRADIATION OF WHEAT ON VOLATILE FLAVOR COMPONENTS OF BREAD
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1978.tb09737.x
Additional Information
How to Cite
RAO, V. S., VAKIL, U. K., BANDYOPADHYAY, C. and SREENIVASAN, A. (1978), EFFECT OF GAMMA-IRRADIATION OF WHEAT ON VOLATILE FLAVOR COMPONENTS OF BREAD. Journal of Food Science, 43: 68–71. doi: 10.1111/j.1365-2621.1978.tb09737.x
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Gautam Apartments, Pall Hill, Bombay-400 050 India
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/12/77; revised 6/6/77; accepted 6/10/77.
- Abstract
- References
- Cited By
ABSTRACT
Comparative sensory and objective evaluations of bread prepared from wheat flour, irradiated at different doses, have been carried out. The preference of bread decreases with higher radiation dose (1 Mrad) due to increase in off-flavor intensity. Total carbonyl contents are increased in irradiated products. A significant inverse correlation between consumer preference and total carbonyls as well as GLC headspace vapor analysis, is established. An attempt has been made to postulate a mechanism for the excessive formation of volatiles, imparting off-flavor in bread from irradiated wheat. It is suggested that they may arise from the volatile degradation products of amino acids and proteins or by their interaction with reducing sugars, the ultimate radiation-induced breakdown product of starch.