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Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products 1. gamma irradiation to buckwheat grains with hulls buckwheat flours and uncooked soba noodles



Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products 1. gamma irradiation to buckwheat grains with hulls buckwheat flours and uncooked soba noodles



Food Irradiation Japan 21(1-2): 8-20



Buckwheat flour is a major compositional material of 'soba' noodle which is a very favorable traditional dish among the Japanese. Against the characteristic properties in flavor and texture as well as the nutritious values, one decisive defect for Buckwheat Flour and processed buckwheat foods is the microbial contamination. The count in microorganisms on these materials is generally much larger than the count on wheat flour by several logarithmic figures per gram. Because of its heat sensitive flavor and taste any thermal sterilizing procedures cannot be applicable to buckwheat flour. The purpose of this series of studies is to develop a practical shelf-life extension method for fresh style 'soba' noodle by use of non-thermal treatment, or ionizing irradiation, to inactivate microorganisms. The latent unsanitary practices in trades and industrial processes are also required for reformations. This paper describes the basic experimental results as follows: The standard plate count in microorganisms on most of the irradiated materials such as buckwheat grains with hulls, industrially processed buckwheat flours, and uncooked 'soba' noodles packed in plastic film bags, decreased to the level smaller than 1 .times. 102 per gram, at the dose level of 0.5 Mrad or lower dose. The effective dose to decrease 90% of count in microorganisms was around 0.1 Mrad for the buckwheat flours, at the dose level between 0.05 and 0.5 Mrad. The heat resistant microoganisms in these buckwheat flours decreased to counts smaller than 10 microorganisms per gram by 0.2 to 0.5 Mrad dose. The direct irradiation to buckwheat grains with hulls rather enhanced the desirable 'soba'-like flavor of the experimentally milled buckwheat flour and the trial 'soba' noodles processed succeedingly. The unexpected good result was obtained only in one performance, though. So-called 'off flavor by irradiation' was not significantly detected for the irradiated fresh-style 'soba' noodles which were processed at a 'soba' factory. Decrease of viscosity for 9% aqueous suspension of the irradiated buckwheat flour was observed in a Brabender's Viscographic analysis. But, the 'soba' noodle-processing property of buckwheat flour was little affected by irradiation treatment. The textural property of the conventional fresh-style 'soba' noodle became poorer by irradiation, which might be caused partly by the degraded wheat flour, one compositional part of that 'soba' noodle. In conclusion, the use of gamma irradiation for inactivation of microorganisms in buckwheat flour was considered to be practical. Irradiation to raw material grains with hulls as well as to processed 'soba' noodles was also considered to be useful. The related problems for the possible commercial application of gamma irradiation to buckwheat grains and others was briefly discussed. A suggestion was added from the view point of world trades.

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Accession: 006878568

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