Chiang Mai Journal of Science

Effect of γ-irradiation on Microbiological, Biochemical and Sensory Qualities of Commercial Powdered Cocoa Beverage Premix

Paper Type	Contributed Paper
Title	Effect of γ-irradiation on Microbiological, Biochemical and Sensory Qualities of Commercial Powdered Cocoa Beverage Premix
Author	Pradeep Puligundla, Kitae Song and Chulkyoon Mok*
Email	mokck@gachon.ac.kr
Abstract:  Low-dose gamma irradiation has been considered effective for improving the microbiological safety of fresh and processed foods. In the present study, γ-rays in the dose-range of 0-15 kGy were used for microbial decontamination of commercially available, ready-to-use powdered cocoa beverage premix. Premix was artificially inoculated with Aspergillus oryzae, Saccharomyces cerevisiae and Bacillus cereus. A complete inactivation of the tested microbes was observed with 10-15 kGy in inoculated and with 2.5-5 kGy in non-inoculated, commercial cocoa beverage premixes. Thiobarbituric acid (TBA) values increased linearly with the magnitude of dose. The peroxide value, amino nitrogen content and protein solubility were not significantly affected by the γ-irradiation. The overall sensory quality of irradiated premix was not significantly affected with the radiation doses less than 10 kGy. The results indicated that low-dose γ-radiation (up to 10 kGy) can be used to improve the microbiological quality of powdered cocoa beverage premixes before being loaded into vending machines.
Start & End Page	375 - 382
Received Date	2015-05-18
Revised Date
Accepted Date	2016-08-23
Full Text	Download
Keyword	cocoa beverage premix, gamma-irradiation, microbial inactivation, physicochemical property, sensory quality
Volume	Vol.44 No.2 (April 2017)
DOI
Citation	Puligundla P., Song K. and Mok C., Effect of γ-irradiation on Microbiological, Biochemical and Sensory Qualities of Commercial Powdered Cocoa Beverage Premix, Chiang Mai J. Sci., 2017; 44(2): 375-382.
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