Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8705/
JFE-40-07 |
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| Title |
Effect of gamma irradiation on histological and textural
properties of carrot, potato and beetroot
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| Creator |
Chetan Nayak, A.
Suguna, K. Narasimhamurthy, K. Rastogi, N. K. |
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| Subject |
23 Vegetables
04 Irradiation 05 Texture |
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| Description |
The exposure to irradiation pretreatment (3.0–12.0 kGy) results in increase in cell wall permeabilization, leading to softening of tissue,
thereby affecting the textural and histological properties. The textural properties such as hardness, cohesiveness, springiness, gumminess
and chewiness were found to decrease with an increase in irradiation doses up to 12.0 kGy. The histological examination supported the
above observations. The calcium pretreatment was explored as a pretreatment method to reduce the extent of damage in food texture due
to irradiation.
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| Date |
2007
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8705/1/Journal_of_Food_Engineering_79%283%29_2007_765-770.pdf
Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770. |
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