Extension shelf life of batte by using hydrocolloids and gamma irradiation

In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose) (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thiobarbituric acid (T.B.A) values at the end of storage at room temperature (ranged to 0.253–0.352 mg malonaldehyde/kg) that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product. Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.

Source: Journal of Radiation Research and Applied Sciences - July 11, 2015 Category: Physics Source Type: research