Investigation of gamma irradiation and storage period effects on the nutritional and sensory quality of chickpeas, kidney beans and green lentils

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dc.contributor.authorAylangan, Ayça
dc.contributor.authorÖzyardımcı, Berna
dc.contributor.authorİç, Erhan
dc.contributor.departmentTAEK-SANAEMtr_TR
dc.date.accessioned2017-06-08T06:57:06Z
dc.date.available2017-06-08T06:57:06Z
dc.date.issued2017
dc.description.abstractThe objectives of this study were to determine the effects of gamma irradiation and storage period on the content of the total carotenoids, the oligosaccharides raffinose and stachyose, and the vitamins thiamine (B1) and riboflavin (B2) in pulses. Chickpea, kidney bean and green lentil samples were subjected to gamma irradiation doses of 0.25, 0.50 and 1.0 kGy followed by storage at room temperature for 12 months. The total carotenoids content was measured by spectrophotometer. Raffinose and stachyose were determined by high-performance liquid chromatography (HPLC) with refraction index detection and thiamine and riboflavin concentrations by HPLC with fluorescence detection. The impact of the irradiation dose can be seen in the result of the total carotene tests for lentils. The three different irradiation doses applied did not have significant effects on the levels of riboflavin and thiamine. The effect of the storage period was found to be significant on the raffinose and stachyose content but there were no significant changes following the applied irradiation doses. In the sensory evaluation the testers were not be able to differentiate between the 0.25, 0.50 and 1 kGy applied irradiation doses and the unirradiated samples. The results of these studies suggest that irradiation with 1.0 kGy gamma rays cause tolerable losses in the nutrients studied in chickpeas, kidney beans and green lentils.tr_TR
dc.description.sponsorshipTürkiye Atom Enerjisi Kurumu, TAEK A3.H1.P1.01tr_TR
dc.identifier.citationAylangan, A., Özyardımcı, B., İç, E. (2017). Investigation of gamma irradiation and storage period effects on the nutritional and sensory quality of chickpeas, kidney beans and green lentils. Food Control. 1-7, Article in press.tr_TR
dc.identifier.endpage7tr_TR
dc.identifier.issn0956-7135tr_TR
dc.identifier.startpage1tr_TR
dc.identifier.urihttp://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/431
dc.language.isoengtr_TR
dc.publisherElseviertr_TR
dc.relation.isversionof10.1016/j.foodcont.2017.04.005tr_TR
dc.relation.journalFood Controltr_TR
dc.rightsinfo:eu-repo/semantics/embargoedAccesstr_TR
dc.subjectPulsestr_TR
dc.subjectBakliyattr_TR
dc.subjectGamma irradiationtr_TR
dc.subjectGama ışınlamasıtr_TR
dc.subjectNutritional qualitytr_TR
dc.subjectBesin kalitesitr_TR
dc.subjectStoragetr_TR
dc.subjectDepolamatr_TR
dc.subjectSensory analysistr_TR
dc.subjectDuyusal analiztr_TR
dc.titleInvestigation of gamma irradiation and storage period effects on the nutritional and sensory quality of chickpeas, kidney beans and green lentilstr_TR
dc.typearticletr_TR
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