This episode aimed to study the effect of Gamma Radiation convert on physical and pertaining to food parameters of mushroom (2015-17). Food education may be thought-out as a second big progress after pasteurization. It is the process of revealing food to ionizing radiation in consideration of destroy microorganisms or bugs that could be present in the snack and some opportunity to improve the working properties of food or to remove toxins, accompanying the least compromise on neural and nutritive feature. Mushrooms are fleshy fungi, being used as snack and medicine. However, their short jutting-life and extreme initial microbial load are the bigger problems concerning their easy distribution and dependable consumption.In the current study mushrooms were irradiated for one use of Gamma (d) Irradiation chamber whole at Quality control lab, Professor Jayashankar Agricultural University, Hyderabad. Results of the current study disclosed that PLW, colour (L*, a* and b* values), moisture and fibre in mushrooms were considerably reduced between non-irradiated. Whereas, slight but insignificant changes were seen in moisture, oxygen, fibre and protein content of irradiated mushrooms at 0.25 kGy. The reduction in dampness content of non-irradiated mushrooms was more (Fig. 1) from initial (91.23%) to final Phase (79.01%) of the exploratory period distinguished with mushrooms irradiated at 0.25 kGy (92.20% to77.42%) and 0.75 kGy (92.00% to 77.53%). All of the samples of mushrooms had considerably higher sodium and potassium fillings. Gamma radiation enhanced the useful life of product of mushrooms while maintaining their accepted quality outside affecting their physico-synthetic quality.
Author(s) Details:
B. Kalyani,
Division
of Food Technology, Department of Home Science, S.V. University,
Tirupathi-517502, India.
K.
Manjula,
Division
of Food Technology, Department of Home Science, S.V. University, Tirupathi-517502,
India.
Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11744
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