Effect of gamma irradiation on the shelf-life and physico-chemical quality of ready-to-cook (RTC) drumstick (Moringa oleifera) pods

• Published in: Food science & technology Vol. 88; pp. 174 - 180
• Main Authors: Tripathi, J., Variyar, P.S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2018
• Subjects: Design of experiments; Gamma radiation; Moringa oleifera; Ready-to-cook (RTC); Shelf-life; Shelf-life; Ready-to-cook (RTC); Moringa oleifera; Gamma radiation; Design of experiments
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2017.10.014

Effect of radiation treatment (0.5, 1, 1.5, 2 and 2.5 kGy) and storage (10 °C; 15 d) on the quality of RTC drumstick was investigated using full factorial experimental design. The data obtained for total plate count, yeast & mold count, texture, color & sensory quality were fitted into cubic polynomial equations and radiation dose required for maximum storage duration with acceptable microbial load (<105 CFUg−1) and sensory quality (overall acceptability > 5) was determined. An improved shelf-life of the product (12 d) with desired sensory and microbial quality was obtained at a dose of 1 kGy. Better retention of phenolics and isothiocyanates in the irradiated product compared to control (non-irradiated) during entire storage duration (12 d) was demonstrated. Presence of isopropyl, 2-butyl and isobutyl isothiocyanate in drumstick pods is demonstrated here for the first time. •Ready To Cook drumstick was developed using radiation processing.•Full factorial experimental design was used for optimization of process parameters.•γ-radiation (1 kGy) resulted in shelf life of 12 d of RTC drumstick.•The developed product demonstrated acceptable microbial and sensory quality.•No significant effect of radiation processing on phenolic constituents was observed.