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標題: Influence of gamma-Radiation on the Nutritional and Functional Qualities of Lotus Seed Flour
作者: Bhat, R.
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.
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.
ISSN: 0021-8561
DOI: 10.1021/jf902287e
Appears in Collections:土壤環境科學系

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