Effect of gamma irradiation on physical characteristics of Jordanian durum wheat and quality of semolina and lasagna products

Radiation Physics and Chemistry

Volumn 78, Issue 9, 2009, Pages 818-822

  Azzeh, F S ^a   Amr, A S ^a  

^a UNIVERSITY OF JORDAN   (Jordan)

Author keywords

Durum wheat; Gamma irradiation; Lasagna; Semolina

Indexed keywords

CONTROL SAMPLES; DURUM WHEAT; DURUM WHEATS; GAMMA IRRADIATION; IRRADIATION DOSE; LASAGNA; PHYSICAL CHARACTERISTICS; PHYSIO-CHEMICAL; RHEOLOGICAL PROPERTY; SEMOLINA; SENSORY EVALUATION;

GAMMA RAYS; RADIATION; RHEOLOGY; WATER CONTENT; WATER QUALITY;

IRRADIATION;

GLUTEN;

ARTICLE; ASH; CONTROLLED STUDY; DOSIMETRY; DOUGH; FLOW KINETICS; FOOD QUALITY; GAMMA IRRADIATION; JORDAN; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RADIATION PHYSICS; SENSORY EVALUATION; WATER CONTENT; WHEAT;

EID: 67649844079     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2009.04.003     Document Type: Article

References (28)

1. AACC, 2000. Approved Methods of the AACC, tenth ed., Methods: 08-03, 14-50, 42-50, 44-15A, 46-13, 54-21 and 56-81B. The Association of AACC Inc., Minnesota.
2. Agundez-Arvizu Z., Fernandez-Ramirez M., Arce-Corrales M., Cruz-Zaragoza E., Melendrez R., Chenov V., and Barboza-Flores M. Gamma irradiation effects on commercial Mexican bread making wheat flour. Nuclear Instruments and Methods in Physics Research B 245 (2006) 455-458
3. Amr A. Jordanian durum wheat flour quality. Dirasat for Agricultural Science 15 10 (1988) 7-21
4. Ananthaswamy H., Vakil U., and Sreenivasan A. Effect of irradiation on wheat starch and its components. Journal of Food Science 35 (1970) 795-798
5. Aziz N., Souzan R., and Azza A. Effect of γ-irradiation on the occurrence of pathogenic microorganisms and nutritional value of four principal cereal grains. Applied Radiation and Isotopes 64 (2006) 1555-1562
6. Cubadda R. Evaluation of durum wheat, semolina, and pasta in Europe. In: Fabriani G., and Lintas C. (Eds). Durum Wheat: Chemistry and Technology (1988), The Association of AACC Inc., Minnesota 217-226
7. D'Egidio M., Mariani B., Nardi S., and Novaro P. Viscoelastograph measures and total organic matter test: suitability in evaluating textural characteristics of cooked pasta. Cereal Chemistry 70 (1993) 67-72
8. Dolinska R., Warchalewski J., Gralik J., and Jankowski T. Effect of γ-radiation and microwave heating of wheat grain on some starch properties in irradiated grain as well as in grain of the next generation crops. Nahrung/Food 48 3 (2004) 195-200
9. Halverson J., and Zeleny L. Criteria of wheat quality. In: Pomeranz Y. (Ed). Wheat: Chemistry and Technology (1988), The Association of AACC Inc., Minnesota 15-45
10. Hummel C. Macaroni Products, Manufacture, Processing and Packing. first ed. (1966), Food Trade Press, London pp. 206-207
11. IAEA, 1991. Analytical detection methods for irradiated foods. A review of the current literature. IAEA-TECDOC-587. IAEA, Vienna.
12. ICC, 1998. Approved Methods of the ICC. Method: 155. The Association, Hamburg, Germany.
13. ISO, 1985. International Standard 7304. Durum Wheat Semolina and Alimentary Pasta-Estimation of Cooking Quality of Spaghetti by Sensory Analysis. ISO, Geneva.
14. Kanemaru, J., Tavares, D., Singer, C., Hilsenrath, F., Sabato, S., Tadini, C., 2005. Influence of gamma irradiation on rheological properties of wheat flour. Heat and Mass Transfer in Food Processing, Eurotherm Seminar 77, June 20-22. Parma, Italy.
15. Koksel H., Celik S., and Tuncer T. Effect of gamma irradiation on durum wheat and spaghetti quality. Cereal Chemistry 73 4 (1996) 506-509
16. Lai S., Finney K., and Milner M. Treatment of wheat with ionizing radiation IV. Oxidative, physical and biochemical changes. Cereal Chemistry 36 (1959) 401-411
17. Lintas C. Carbohydrates of durum wheat. In: Fabriani G., and Lintas C. (Eds). Durum Wheat: Chemistry and Technology (1988), The Association of AACC Inc., Minnesota 121-138
18. MacArther L., and D'Appolonia B. Gamma radiation of wheat. I. Effects on dough and baking properties. Cereal Chemistry 60 6 (1983) 456-460
19. MacArther L., and D'Appolonia B. Gamma radiation of wheat. II. Effects of low-dosage radiations on starch properties. Cereal Chemistry 61 4 (1984) 321-326
20. Marathe S., Machaiah J., Rao B., Pednekar M., and Sudha Rao V. Extension of shelf-life of whole-wheat flour by gamma radiation. International Journal of Food Science and Technology 37 (2002) 163-168
21. Matloubi H., Aflaki F., and Hadjiesadegan M. Effect of γ-irradiation on amino acids content of baby food proteins. Journal of Food Composition and Analysis 17 (2004) 133-139
22. Paredes-Lopez O., and Covarrubias-Alvarez M. Influence of gamma radiation on the rheological and functional properties of bread wheats. Journal of Food Technology 19 (1984) 225-231
23. Rao V., Shrirangarajan A., Kamat A., Adhikari H., and Nair P. Studies on extension of shelf-life of rawa by gamma irradiation. Journal of Food Science and Technology 31 (1994) 311-315
24. Roushdi M., Harras A., El-Meligi A., and Bassim M. Effect of high doses of gamma rays on corn grains. Staerke 35 (1983) 15-19
25. SAS Institute. SAS User's Guide in Statistics. eighth ed. (2000), SAS Institute, Cary, NC, USA
26. Shibata S., Imai T., Toyoshima H., Umeda K., and Ishima T. Noodle-making quality of gamma-irradiated wheats. Journal of Food Science and Technology 21 (1974) 161-167
27. Shuey W. Interpretation of the farinogram. In: D'Appolonia B., and Kunerth W. (Eds). The Farinograph Handbook (1984), The Association of AACC Inc., Minnesota 31-32
28. USDA, 2001. January. US Wheat Inspection. Grain Inspection, Packers and Stockyards Administration, Technical Services Division. Retrieved from 〈http://www.gipsa.usda.gov/GIPSA/documents/GIPSA_Documents/wheatins pection.pdf〉.