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標題: | Influence of gamma-Radiation on the Nutritional and Functional Qualities of Lotus Seed Flour | 作者: | Bhat, R. 楊秋忠 Sridhar, K.R. Karim, A.A. Young, C.C. Arun, A.B. |
關鍵字: | gamma-Irradiation;lotus seed flour;nutrients;antinutrients;protein;digestibility;functional properties;beans phaseolus-vulgaris;antinutritional factors;chemical-composition;ionizing-radiation;nelumbo-nucifera;mucuna-pruriens;protein isolate;peanut flour;phytic acid;food | Project: | Journal of Agricultural and Food Chemistry | 期刊/報告no:: | Journal of Agricultural and Food Chemistry, Volume 57, Issue 20, Page(s) 9524-9531. | 摘要: | In the present study, we investigated the physicochemical and functional properties of lotus seed flour exposed to low and high doses of gamma-radiation (0-30 kGy; the dose recommended for quarantine and hygienic purposes). The results indicated raw seed flour to be rich in nutrients with minimal quantities of antinutritional factors. Irradiation resulted in a dose-dependent increase in some of the proximal constituents. The raw and gamma-irradiated seeds meet the Food and Agricultural Organization-World Health Organization recommended pattern of essential amino acids. Some of the antinutritional factors (phytic acid, total phenolics, and tannins) were lowered with gamma-irradiation, while the seed flours were devoid of lectins, L-3,4-dihydroxyphenylalanine, and polonium-210. The functional properties of the seed flour were significantly improved with gamma-radiation. gamma-radiation selectively preserved or improved the desired nutritional and functional traits of lotus seeds, thus ensuring a safe production of appropriate nutraceutically valued products. |
URI: | http://hdl.handle.net/11455/44731 | ISSN: | 0021-8561 | DOI: | 10.1021/jf902287e |
Appears in Collections: | 土壤環境科學系 |
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