Effect of ionizing radiation on some quality attributes of nutraceutically valued lotus seeds.

摘要

Radiation processing has been employed successfully to add value to various foods and agricultural products. Preliminary studies were undertaken to evaluate changes induced by ionizing radiation (up to 30 kGy), in the form of gamma-irradiation and electron beam irradiation, on some quality attributes and nutritional values of nutraceutically valued lotus seeds. Significant loss of seed firmness was observed between control and irradiated seeds, irrespective of radiation source. Similarly, the specific viscosity of irradiated lotus seeds decreased significantly up to a dose of 7.5 kGy. Starch increased after exposure to gamma- or electron beam irradiation, whereas total phenols contents decreased. Gamma irradiation increased protein contents, whereas the reverse was true for electron beam irradiation. Partial oxidation of the seeds during radiation treatments might have occurred, as suggested by their decomposition profiles (thermogravimetry) during heating. It is evident that ionizing radiation brought about significant and variable changes in the quality and nutritional values of lotus seed. Further exploration of this technology for safety and quality is warranted.