- Tytuł:
- Vitamin E content and sensory qualities of γ-irradiated sunflower whole grain cookies
- Autorzy:
-
Taipina, M. S.
Lamardo, L. C. A.
Rodas, M. A. B.
del Mastro, N. L. - Powiązania:
- https://bibliotekanauki.pl/articles/147792.pdf
- Data publikacji:
- 2008
- Wydawca:
- Instytut Chemii i Techniki Jądrowej
- Tematy:
-
ionization radiation
cookies
vitamin E
sensory evaluation - Opis:
- The sources of vitamin E in the diet are oils, margarines, seeds, nuts and cereal grains. Industrialized sunflower whole grain cookies were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Radiation doses were 0.0, 1.0 and 3.0 kGy, the dose rate was 3.5 kGy/h. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α-tocopherol equivalents by a colorimetric measurement based method. A sensory panel composed of 22 trained members found that irradiation even at 1 kGy induced certain small, but statistically significant differences in sensory characteristics for appearance, aroma, texture and flavor attributes. From the obtained results, it is possible to conclude that there was a notorious stability of the vitamin content of the product submitted to γ-irradiation at the assayed doses. Meanwhile, irradiation at room temperature of this ready to eat food item caused small but statistically significant effects on sensory (marketing) attributes.
- Źródło:
-
Nukleonika; 2008, 53, suppl. 2; 81-84
0029-5922
1508-5791 - Pojawia się w:
- Nukleonika
- Dostawca treści:
- Biblioteka Nauki