Physicochemical properties of Syrian dried Kishk as affected by gamma irradiation
Автор: Al-bachir M.
Журнал: Журнал стресс-физиологии и биохимии @jspb
Статья в выпуске: 3 т.18, 2022 года.
Бесплатный доступ
Syrian dried kishk (SDK) was irradiated at 5, 10 and 15 kGy doses. The effect of gamma irradiation on microbial, physicochemical and sensorial properties of SDK samples was investigated. The results showed that the proximate composition of SDK did not change with dosage. However, physicochemical properties showed a significant (p
Syrian kishk, gamma irradiation, chemical properties, microbial load, sensory
Короткий адрес: https://sciup.org/143179054
IDR: 143179054
Список литературы Physicochemical properties of Syrian dried Kishk as affected by gamma irradiation
- Aghdam MS, Jannatizadeh A, and Luo Z, Paliyath G. (2018). Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life. Trends in Food Science & Technology, 76: 67-81.
- Al-Bachir M. (2014). Microbiological, sensorial and chemical quality of gamma irradiated pistachio nut (Pistachia vera L.) The Annals of the University Dunarea de Jos of Galati - Food Technology 38(2): 57-68.
- Al-Bachir M. (2015). Assessing the effects of gamma irradiation and storage time in quality properties of almond (Prunus amygdalus L.). Innovative Romanian Food Biotechnology Vol. 16, Issu of March: 1-8.
- Al-Bachir M. (2016a). Some microbial, chemical and sensorial properties of gamma irradiated sesame (Sesamum indicum L.) seeds. Food Chemistry 197: 191-197.
- Al-Bachir M. (2016b). Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea L.) seeds. Acta Sci. Pol. Technol. Aliment., 15(2): 171-180.
- Al-Bachir M. (2017). Comparison of fruit characteristics, oil properties and fatty acid composition of native Syrian Kaissy cv olive (Olea europaea). Journal of Food Measurement and Characterization, 11: 10111018.
- Al-Bachir M. (2019). Microbial profile of gamma irradiated thyme; cold prepared meal. Journal of Agroalimentary Processes and Technologies, 25 (1): 1-9.
- Al-Bachir M, and Khalil A. (2018). Analysis of the microbial and biochemical profile of gamma irradiated green faba bean (Vicia Faba L.) kernels. Current Topics in Biotechnology, 9: 55-61.
- Al-Bachir M, and Othman Y. (2018). Effect of gamma irradiation on peanut (Arachis hypogaea L.). Arab Gulf Journal of Scientific Research 34(1/2): 17-25.
- Al-Bachir M. (2021). Microbial, Chemical and Sensorial Properties of Irradiated Sunflower (Helianthus annuus L.) Seeds. Journal of Stress Physiology & Biochemistry, 17 (2): 88-97 ISSN 1997-0838.
- Anon, (2007). European Research on Traditional Foods. European Commission, Directorate General for Research, Brussels, Belgium, pp 4-14.
- Ansari F, Homayouni A, Mohsennezhad P, Alivand AM, and Pourjafar H. (2019). Extending the Shelf-life of Whole-Wheat Flour by Gamma Irradiation and Organoleptic Characteristics of Cakes Made with Irradiated Flour. Current Nutrition & Food Science, 15: 1-6.
- AOAC (2010). Official Methods of Analysis. 15th edn. Association of Official Analytical Chemists," Washington, D.C. Barkai-golan. (2017). Safety of Fresh and Fresh-Cut Fruits and Vegetables Following: Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce Irradiation. Editors. In: Barkai golan V, Follet P. Elsevier. 2017; 129-156.
- Bashir K, and Aggarwal M. (2016). Effects of gamma irradiation on cereals and pulses- A Review. International Journal of Recent Scientific Research 7 (12): 14680-14686.
- Bhat NA, Wani IA, Hamdani AM, Gani A, and Masoodi FA. (2016). Physicochemical properties of whole wheat flour as affected by gamma irradiation. LWT-Food Science and Technology, 71: 175-183.
- Boekel V, Martinus VF, Pellegrini N, Stanton C, Scholz G, Lalljie S, Somoza V, Knorr D, Jasti PR, and Eisenbrand G. (2010). A review on the beneficial aspects of food processing Mol. Nutr. Food Res., 54: 1215-1247.
- Deng W, Wu G, Guo L, Long M, Li B, Liu S, Cheng L, Pan X, and Zou L. (2015). Effect of gamma irradiation on Escherichia coli, Salmonella Enterica typhimurium and Aspergillus niger in peppers. Food Sci Technol Res. 21(2): 241-245.
- Falade KO, and Kolawole TA. (2012). Physical, functional, and pasting properties of different maize (Zea mays) cultivars as modified by an increase in g-irradiation doses. International Journal of Food Science and Technology, 47: 801- 807.
- Barkai-Golan R, and Follett PA. (2017). Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce. Academic Press, San Diego, CA, volum 25(10) pp: 302. DOI: https://doi.org/10.21273/HORTSCI5210bkrev-17
- Gadallah MGE, and Hassan MFY. (2019). Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials. Journal of the Saudi Society of Agricultural Sciences 18: 95-101
- Gocmen D, Gurbuz O, Rouseff RL, Smoot JM, and Dagdelen AF. (2004). Gas Chromatographic-Olfactometric Characterization of Aroma Active Compound in Sun-Dried and Vacuum-Dried Tarhana. European Food Research and Technology, 218: 573-578. DOI: 10.1007/s00217-004-0913-6.
- Hassan AB. Mohamed Ahmed IA, Sir Elkhatim KA, Elagib RAA. Mahmoud NS, Mohamed MM, Salih AM, and Fadimu GJ. (2019). Controlling fungal growth in sesame (Sesamum indicum L.) seeds with f-irradiation: impacts on some properties of sesame oil. Grasas Aceites 70 (2), e308. ISSN-L: 0017-3495 https://doi.org/10.3989/gya.0933182.
- Jittrepotch N, Kongbangkerd T, and Rojsuntornkitti K. (2010). Influence of microwave irradiation on lipid oxidation and acceptance in peanut (Arachis hypogaea L.) seeds. International Food Research Journal 17: 173-179.
- Lacroix M, Caillet S, and Shareck F. (2009). Bacterial radiosensitization by using radiation processing in combination with essential oil: Mechanism of action. Radiat. Phys. Chem., 78(7-8): 567-570.
- Mahmoud NS, Awad SH, Madani RMA, Osman FA, Elmamoun K, and Hassan AB. (2016). Effect of y-radiation processing on fungal growth and quality characteristics of millet grains. Food Sci. Nutr. 4: 342-347. https://doi.org/10.1002/fsn3.295
- Munir N, Riaz A, Mehmood E, Mustafa SG, Haq R, Ilyas S, and Naz S. (2021). Effect of different treatments on nutritional, microbiological and rheological properties of flours. Progress in Nutrition, 23(2): e2021113 DOI: 10.23751/pn. v23i2.9217.
- Pankaj KJ, Kudachikar VB, and Sourav K. (2013). Lipase inactivation in wheat germ by gamma irradiation. Radiation Physics and Chemistry, 86: 136-139.
- Popov-Raljic J, Lakic N, Lalicic-Petronijevic J, Barac M, and Sikimic V. (2008). Color Changes of UHT Milk During Storage. Sensors, 8(9): 5961-5974. https://doi.org/10.3390/s8095961.
- Park JG, Yoon Y, Park JN, Han IJ, Song BS, Kim JH, and Lee JW. (2010). Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties. Meat Sci. 85(2): 368-372. doi: 10.1016/j.meatsci.2010.01.014. [PubMed]
- Rahmani F, Yahya M, Jebri S, Amri I, Mejri A, Hamdi M, and Hmaied F. (2021). Effect of Gamma Irradiation on Microbial Quality of Minimally Processed Product in Tunisia: A Case of Ready to Eat Salad. J Bacteriol Mycol., 8(2): 1167.
- Rajwar A, Srivastava P, and Sahgal M. (2016). Microbiology of Fresh Produce: Route of Contamination, Detection Methods, and Remedy. Critical Reviews in Food Science and Nutrition. 14: 2383-2890.
- Rodrigo D, Tejedor W, and Martinez A. (2015). Heat Treatment: Effect on Microbiological Changes and Shelf Life. In Encyclopedia of Food and Health (pp. 311-315). Elsevier Inc. https://doi.org/10.1016/B978-0-12-384947-2.00372-X.
- Sarver A, Rather, Peerzada R. Hussain, Prashant P. Suradkar, Omeera Ayob, Bhaskar Sanyal, Abhijit Tillu, Nishant Chaudhary, R. B. Chavan & Sunil K. Ghosh (2019). Comparison of gamma and electron beam irradiation for using phyto-sanitary treatment and improving physico-chemical quality of dried apricot and quince, Journal of Radiation Research and Applied Sciences, 12(1): 245-259, DOI: 10.1080/16878507.2019.1650223.
- Sharma P, Sharma SR, and. Mittal TC. (2020). Effects and Application of Ionizing Radiation on Fruits and Vegetables: A Review. Journal of Agricultural Engineering, 57 (2): April-June. http://www.isae.in / journal_jae.aspx
- Song WJ, Sung HJ, Kim SY, Kim KP, Ryu S, and Kang DH. (2014). Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation. International Journal of Food Microbiology, 172: 125-9.
- Stoforos NG. (2015). Thermal Processing. In T. Varzakas & C. Tzia (Eds.), Handbook of Food Processing: Food Preservation (pp. 27-56). Boca Raton: CRC Press.
- Swailam HM, Hammad AA, Serag MS, Mansoar FA, and Abuel-Nour SA. (2007). Shelf-life extension and quality improvement of minimally processed pear by combination treatments with irradiation. International Journal of Agriculture and Biology, 9: 575-583.
- Temiz A, and Ayhan DK. (2017). Enzymes in Minimally Processed Fruits and Vegetables. In Minimally Processed Refrigerated Fruits and Vegetables; Yildiz, F.,Wiley, R.C., Eds.; Springer: New York, NY, USA, 2017; pp. 93-153.
- Wong PYY, and Kitts, DD. (2001). Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid. Food Chemistry, 74: 75-84.
- Yildiz F. (2017). Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables. In Minimally Processed Refrigerated Fruits and Vegetables; Yildiz, F.,Wiley, R.C., Eds.; Springer: New York, NY, USA, 2017; pp. 53-93.
Статья научная