Effects of Gamma-Radiation on Cooking Quality and Sensory Attributes of Four Legumes

Authors

  • V. S. RAO,

    1. Authors Rae and Vakil are affiliated with the Biochemistry & Food Technology Division, Bhabha Atomic Research Centre, Bombay - 400 085. India.
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  • U. K. VAKIL

    1. Authors Rae and Vakil are affiliated with the Biochemistry & Food Technology Division, Bhabha Atomic Research Centre, Bombay - 400 085. India.
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ABSTRACT

Effects of gamma-radiation (1-10 kCy) on selected functional properties were studied in four legumes: green gram, lentil, horsebean and Bengal gcam. Water absorption capacity of irradiated legume samples increased, although pasting temperature was not appreciably changed. Maximum gelatinization viscosity decreased progressively in all samples with increasing radiation dose. Irradiation at 2.5-10.0 kGy of all legume samples caused a significant reduction in cooking time compared to controls. The force required to compress irradiated cooked samples was reduced. Irradiated samples (5 kGy) were rated as softer than control and 2.5 kGy sample by taste panel members. Sensory evaluation of cooked unirradiated and irradiated (5 kGy) samples revealed no significant differences in acceptability.

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