Effect of Gamma Radiation on Microflora, Proximate Analysis and Sprouting of Garlic
Effect of Gamma Radiation on Microflora, Proximate Analysis and Sprouting of Garlic
Shagufta Naz1, Ayesha Javed1, Ayesha Saleem1, Khadija Murtaza1, Rukhama Haq1, Akbar Hayat2 and Neelma Munir1,*
ABSTRACT
Garlic (Allium sativum L.) belongs to the genus Allium and family Alliaceae is an important and widely cultivated plant. It is used as flavor in various dishes due to its constiuents.composition. Gamma radiation is one of the sterilization technique involves total demolition of all microorganisms and their spores in foods. In recent study garlic samples were treated with three different doses of gamma radiation such as 0.5, 1 and 2 kGy. Effects of gamma radiation were analyzed for different aspects like microflora, moisture, fat, ash, fiber, phenolic content, sprouting inhibition, physiological weight loss, pyruvate analysis and sugar contents. Gamma radiation affected these parameters at higher doses but at 0.5 kGy no significant change was observed. 0.5 kGy prouting was inhibited and microflora was reduced at this dose without affecting its nutritional and sensory qualities. So, it was proved to be the best optimized dose was 0.5kGy.
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June 2019
Vol. 5, Iss. 1, Pages 1-52
