Effect of electron beam irradiation on the physicochemical properties of Jackfruit seed flour

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Published: May 15, 2023
Keywords:
Jackfruit Seed flour Electron beam irradiation Physicochemical properties Pasting properties Syneresis

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Vatthanakul, S.
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12120, Thailand; Thammasat University Center of Excellence in Food Science and Innovation, Thammasat University, Pathumthani 12120, Thailand
Klamsakun, S.
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12120, Thailand
Sajjabut, S.
Thailand Institute of Nuclear Technology (Public Organization), Ongkarak, Nakhon Nayok 26120, Thailand.

Abstract

Jackfruit seed flour was applied 4 conditions at doses of 0, 2, 4, and 6 kGy of electron beam, respectively. The result showed that after being exposed to radiation, jackfruit seed flour formed a type C crystal structure. Pasting properties of peak, breakdown, holding, final and set-back viscosities decreased with increasing irradiation dose. The final viscosity of jackfruit seed flour with electron irradiation intensity at 2 KGy, 4 KGy, and 6 KGy was 614, 521, and 348 RVU, respectively. Furthermore, electron irradiated flour showed a decreasing trend in syneresis (%) which observed with increasing irradiation dose in jackfruit seed flour. It may be concluded that food containing election beam radiation flour had a softer texture

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How to Cite
Vatthanakul, S., Klamsakun, S., & Sajjabut, S. (2023). Effect of electron beam irradiation on the physicochemical properties of Jackfruit seed flour. International Journal of Agricultural Technology, 19(3), 1379–1390. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/10464
Issue
Vol. 19 No. 3 (2023): May
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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