Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

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• 作者：Manoj D. Mulmule^a ; Shankar M. Shimmy^a ; Vaishali Bambole^a ; ^{vaishali_bambole@yahoo.co.in} ; Sahayog N. Jamdar^b ; K.P. Rawat^c ; K.S.S. Sarma^c
• 关键词：Ready-to-eat ; Idli ; Shelf-stable ; Electron Beam Irradiation ; Thermal treatment
• 刊名：Radiation Physics and Chemistry
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：131
• 期：Complete
• 页码：95-99
• 全文大小：168 K
• 卷排序：131

文摘

Idli (traditional Indian fermented food) was prepared in ready-to-eat (RTE) form. Ready-to-eat Idli was then subjected to combination processing comprised of lowest irradiation dosage of 2.5 kGy with mild heat treatment to extend its shelf life. Increase in hardness and decrease in brightness of combination processed Idli was observed. Combination processed Idli was microbiologically safe and sensorially acceptable for 60 days.