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Effect of irradiation on microbial safety and nutritional quality of minimally processed bitter gourd (Momordica charantia).

Author(s) : KHATTAK M. K., BIBI N., KHATTAK A. B., et al.

Type of article: Article

Summary

The feasibility of gamma radiation in combination with low temperature was studied to ensure microbiological safety and maintaining physicochemical and sensory characteristics of minimally processed bitter gourd. Radio sensitivity (D10 values, that is, irradiation dose required for 90% reduction of microorganisms) for Salmonella paratyphae A and Escherichia coli were 0.28 and 0.23 kGy, respectively. On the basis of D10 values, 5D10 values were determined and samples of minimally processed bitter gourd were irradiated up to 5D10 values, stored for 14 days at 5 plus or minus 1 °C, and analysed for total bacterial, fungal, and coliform counts. Ascorbic acid, acidity, texture, and sensory qualities were also studied. Results showed that an irradiation dose of 2.0 kGy significantly reduced the microbial count and kept the samples microbiologically safe for 7 days. Sensory evaluation revealed that the samples received maximum scores for appearance and flavour with a radiation dose of 2.0 kGy and minimum score for control. Firmness and ascorbic acid content decreased significantly with increase in storage time and irradiation dose.

Details

  • Original title: Effect of irradiation on microbial safety and nutritional quality of minimally processed bitter gourd (Momordica charantia).
  • Record ID : 2006-0841
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 5
  • Publication date: 2005/06

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