Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products. (Part 5). Studies on physical properties and texture of irradiated fresh-style 'Soba' noodle and on 'Soba' noodle processing property of irradiated buckwhe

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Phsycal properties and texture of fresh-style 'soba' noodle after irradiation were investigated with disk bending tests and sensory evaluation. Physical properties of 'soba' noodle irradiated at lower than 0.2Mrad does level were nearly equal to non-irradiated 'soba' noodle. But the texture of cooked 'soba' noodle was changed to be more soft, fragile and sticky with increase of irradiation dose. Then, the processing properties of 'soba' noodle used of irradiated buckwheat flour was investigated, changed with mixture rate of buckwheat and wheat flour and water content in the noodle. Irradiation of buckwheat flour less than 0.5Mrad dose level had little influence on physical properties of 'soba' noodle. However, the texture of cooked 'soba' noodle used of irradiated buckwheat flour at 0.5Mrad was slightly inferior than non-irradiated 'soba' noodle. As the result of this study, it was concluded that the acceptable range of irradiation dose for extention of shelf-life was 0.2 to 0.4Mrad dose level for direct irradiation to 'soba' noodle and 0.3 to 0.5Mrad dose level for buckwheat flour, which caused little missing a characterristic flavor and texture of 'soba' noodle.
日本食品照射研究協議会の論文