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Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 4. preservation of buckwheat noodles prepared by irradiated buckwheat flour and direct irradiated buckwheat noodles



Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 4. preservation of buckwheat noodles prepared by irradiated buckwheat flour and direct irradiated buckwheat noodles



Food Irradiation Japan 23(2): 4-10



The effect of gamma irradiation for extension of shelf-life on buckwheat noodles was investigated from the number of microorganisms point of view by using noodles prepared by irradiated buckwheat flour or irradiated directly to fresh noodles in nylon pouch. The shelf-life of noodles prepared by irradiated buckwheat flour at 0.5 Mrad was extended 2 .apprx. 2.5 times of compared with non-irradiated buckwheat flour under the same condition of processing and storage temperature. Low temperature extended the shelf-life of noodles prepared by irradiated buckwheat flour at 0.5 Mrad for 7 to 8 days at 10.degree. C, which was extended 3 .apprx. 5 times of shelf-life compared with storage at 25.degree. C. The shelf-life of direct-irradiated buchwheat noodles at 1.0 Mrad was extended about 30 days at 25.degree. C. In the case of direct-irradiation to fresh buckwheat noodles at 0.5 Mrad, their shelf-life was extended about 30 days at 15.degree. C.

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