Journal of Current Research in Food Science
2024, Vol. 5, Issue 2, Part B
Effect of gamma irradiation on microbiological and physicochemical properties of carrot (Daucus carota l.) and waraka (Artocarpus heterophyllus l.) in Sri Lanka.
Author(s): RVC Madushani, WAJP Wijesinghe and RDR Ranasinghe
Abstract: Waraka and Carrot are in high demand locally and globally export market as key food industry ingredients. This study evaluated the effects of different gamma irradiation (0, 2, 4, 6, 8, 10 kGy) on their microbial, chemical, and physical qualities to promote it as a preservation technique. Irradiation using (Co-60) source at a dose rate of 5.3 Gy/min was applied. Microbial parameters such as total plate count, yeast, mold, and coliform counts were assessed. Total Plate Counts and yeast and mold counts were dropped significantly with increased doses, while E. coli were not found. Chemical analysis indicated no impact on antioxidant and phenolic contents, although beta-carotene decreased at higher doses. Physical parameters such as moisture content and water activity were also measured. Optimal doses of 2kGy and 4 kGy were identified to preserve nutritional, physical, and microbial quality, for Waraka and carrot, ensuring extended shelf life and safety.
Pages: 123-128 | Views: 51 | Downloads: 26
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How to cite this article:
RVC Madushani, WAJP Wijesinghe, RDR Ranasinghe. Effect of gamma irradiation on microbiological and physicochemical properties of carrot (Daucus carota l.) and waraka (Artocarpus heterophyllus l.) in Sri Lanka.. J Curr Res Food Sci 2024;5(2):123-128.
