Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure

Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure

Malted and un-malted sorghum ( Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10 kGy and then re-irradiated with 25 kGy. The effects of irradiation on microbial decontamination, amylase activity, fermentability (using an amylolytic L. plantarum MNC 21 strain), starch granule...

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Veröffentlicht in:Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2012-03, Vol.81 (3), p.345-351
Hauptverfasser: Mukisa, Ivan M., Muyanja, Charles M.B.K., Byaruhanga, Yusuf B., Schüller, Reidar B., Langsrud, Thor, Narvhus, Judith A.
Format: Artikel
Sprache:eng
Schlagworte:
Amylase
Decontamination
Fermentability
Flour
Granular materials
Granules
Irradiation
Microorganisms
Sorghum
Starch
Viscosity
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Zusammenfassung:Malted and un-malted sorghum ( Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10 kGy and then re-irradiated with 25 kGy. The effects of irradiation on microbial decontamination, amylase activity, fermentability (using an amylolytic L. plantarum MNC 21 strain), starch granule structure and viscosity were determined. Standard methods were used during determinations. The 10 kGy dose had no effect on microbial load of un-malted flour but reduced that of malted flour by 3 log cycles. Re-irradiation resulted in complete decontamination. Irradiation of malt caused a significant ( p
ISSN:0969-806X
1879-0895
DOI:10.1016/j.radphyschem.2011.11.021