Flours of unpeeled and peeled almond seeds have been irradiated with ionising radiation at 1.5 kGy dose by means of 5 MeV energy electron beam. The effects of ionising radiation have been studied concerning microbiological parameters, such as total mesophilic counts, mould, yeast, enterobacters, coliform bacteria, as well as physicochemical parameters, free fatty acid, peroxide number, humidity, activity water, aflatoxin, pesticides, and sensory evaluation of attributes regarding only appearance, olfactory and rheological aspects in accordance with the prescription of Italian laws about the consumption of irradiated food. The results, compared with non-irradiated samples from the same supply, show a sharp decrease of pathogen loads while no significant variations of physicochemical parameters and sensory descriptors have been noticed. These results indicate that irradiation at 1.5 kGy dose, lower than values usually reported in literature, seems to be still a suitable sanitation treatment to extend the shelf-life of this kind of foodstuff while maintaining its nutritional, safe and sensory characteristics.

Characterization of peeled and unpeeled almond (Prunus amygdalus) flour after electron beam processing

AUDITORE, Lucrezia;BARNA', Calogero;LORIA, DARIO;TRIFIRO', ANTONIO;TRIMARCHI, MARINA;
2013

Abstract

Flours of unpeeled and peeled almond seeds have been irradiated with ionising radiation at 1.5 kGy dose by means of 5 MeV energy electron beam. The effects of ionising radiation have been studied concerning microbiological parameters, such as total mesophilic counts, mould, yeast, enterobacters, coliform bacteria, as well as physicochemical parameters, free fatty acid, peroxide number, humidity, activity water, aflatoxin, pesticides, and sensory evaluation of attributes regarding only appearance, olfactory and rheological aspects in accordance with the prescription of Italian laws about the consumption of irradiated food. The results, compared with non-irradiated samples from the same supply, show a sharp decrease of pathogen loads while no significant variations of physicochemical parameters and sensory descriptors have been noticed. These results indicate that irradiation at 1.5 kGy dose, lower than values usually reported in literature, seems to be still a suitable sanitation treatment to extend the shelf-life of this kind of foodstuff while maintaining its nutritional, safe and sensory characteristics.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/2542832
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