Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis) |
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| Authors: | SF Mexis AV Badeka E Chouliara KA Riganakos MG Kontominas |
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| Affiliation: | 1. Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran;2. Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran;3. Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, University of Tehran, Karaj, Iran;1. Ordu University, Faculty of Agriculture Department of Horticulture, Ordu Turkey;2. Ondokuz May?s University, Faculty of Engineering, Department of Food Engineering, Samsun Turkey;1. Department of Plant Breeding, CEBAS-CSIC, PO Box 164, E-30100, Espinardo, Murcia, Spain;2. IRTA Mas de Bover, Ctra. Reus-El Morell km 3,8, Constantí, Tarragona 43120 Spain;3. IRTA Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain;4. Dipartimento di Scienze del Suolo, Della Pianta e degli Alimenti (DiSSPA), University of Bari, Bari, Italy;5. INRA, UR1052, Génétique et Amélioration des Fruits et Légumes, Domaine St Maurice, F-84143, Montfavet, France;1. Unidad de Fruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Av. Montañana 930, 50059 Zaragoza, Spain;2. Department of Pomology, National School of Agriculture Meknès, BP S/40, Meknès, Morocco;3. Unidad de Calidad y Seguridad Alimentaria, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Av. Montañana 930, 50059 Zaragoza, Spain |
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| Abstract: | The present study evaluated the quality of raw unpeeled almonds as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to almonds. Physicochemical (color, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (color, texture, odor, taste) properties of almonds were determined as a function of irradiation dose.Results showed a ten-fold increase in peroxide value (PV) after irradiation at a dose of 7 kGy. A small but statistically significant (p < 0.05) change was observed in hexanal concentration as a result of irradiation. No statistically significant (p > 0.05) changes were recorded in polyunsaturated fatty acids (PUFA) up to a dose of 7 kGy while monounsaturated fatty acids (MUFA) decreased manifested as a respective increase in saturated fatty acids (SFA) up to 3 kGy. Volatile compounds such as aldehydes, ketones and alcohols increased with increasing irradiation dose indicating enhanced lipid oxidation. Color parameter L? decreased (p < 0.05) at doses > 3 kGy while color parameters a? and b? remained unaffected by irradiation. Sensory analysis showed that almonds remained organoleptically acceptable up to a dose of 3 kGy.Industrial Relevance: Irradiation is very efficient in controlling insects and growth of aflatogenic Aspergillus spp. in dry nuts. |
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