Services on Demand
- Cited by SciELO
- Access statistics
- Cited by Google
- Similars in SciELO
- Similars in Google
Food Science and Technology (Campinas)
Print version ISSN 0101-2061
SILVA, Roberta Claro da; PINO, Lilian Marques; SPOTO, Marta Helena Fillet and D'ARCE, Marisa Aparecida Bismara Regitano. Oxidative and sensorial stability of radiated wheat and corn flour. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.2, pp. 406-413. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612010000200018.
Cereals are susceptible to the attack of insects and microorganisms during storage. Research has demonstrated the viability of the use of gamma irradiation technology for the preservation of cereal grains and their products. The objective of this study was to verify the effect of different doses of gamma radiation (3; 4.5; and 6 kGy) on wheat and corn meal by evaluating the physicochemical and sensorial attributes of these flours. The samples were radiated in a commercial irradiator, model PR1 of the CBN, at 7 kGy/hour dose tax and activity of 1.200.000Ci. Irradiation did not affect the oxidative quality of the flours in any of the treatments administered prior to the expiration date. On the other hand, the organoleptical properties were negatively affected, as well as the viscoelastic properties of these flours. Under the conditions of our experiment, it can be concluded that irradiation may be an alternative means of flour preservation.
Keywords : gamma radiation; wheat flour; corn meal; organoleptical quality; shelf life; oxidative stability.