Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products. 2. Effects of gamma irradiation on viscogram, water soluble protein and flavor of buckwheat flour.:2. Effects of Gamma Irradiation on Viscogram, Water Solu

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• A few selected varieties of buckwheat flours of the food use grade were irradiated at the dose level between 0.05 Mrad and 1 M rad. Some fundamental properties of the buckwheat flours in 'soba'-noodle processing were evaluated to get the results as follows:<BR>1) The viscosity of Brabender's viscograph of the buckwheat flour (aq. suspension at 9% concn. level) decreased with the increased dose of gamma irradiation (Fig. 2 and Fig. 3) . It was also considered, however, that the reduced Viscograph-viscosity did not necessarily mean the poor taste score of the processed 'soba'-noodles.<BR>2) The water soluble proteins (WSP) contents of buckwheat flour were little affected by irradiation. On the contrary, the contents of water soluble sugars (WSS) increased with the increased dose (Fig. 4) . This analytical finding suggested the negligible disadverage by gamma irradiation in the practical 'soba'-noodle processing.<BR>3) A kind of so-called irradiated-food-flavor, though not so much rejecting one, was organoleptically detected with the increased intense for the irradiated buckwheat flour of higher dosage. The phenomena coincided with the gas chromatograms (Fig. 5-1 to Fig. 5-3), analized 'headspace volatiles' collected from the respective buckwheat flours (Fig. 1).<BR>4) The other kind of buckwheat flour, the original Canadian grains (with hull) of which were irradiated at 0.5 Mrad dose level, and then milled with roller-mill, was not organoleptically detected irradiated-food-flavor. Figure 6 showed the gas chromatogram for that sample, for comparision<BR>These basic experimental knowledges presented the possible practical use of gamma-irradiation in food industries related with 'soba'-noodle processing, the further investigations would be required, though.<BR>The irradiation experiments were supported by courtesy of The Takasaki Radiation Chemistry Research Establishment, JAPAN ATOMIC ENERGY RESEARCH INSTITUTE.

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日本食品照射研究協議会 | 論文

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