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Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 5. studies on physical properties and texture irradiated fresh style soba noodle and on soba noodle processing property of irradiated buckwheat flour



Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 5. studies on physical properties and texture irradiated fresh style soba noodle and on soba noodle processing property of irradiated buckwheat flour



Food Irradiation Japan 23(2): 11-20



Physical properties and texture of fresh-style 'soba' noodle after irradiation were investigated with disk bending tests and sensory evaluation. Physical properties of 'soba' noodle irradiated at lower than 0.2Mrad does level were nearly equal to non-irradiated 'soba' noodle. But the texture of cooked 'soba' noodle was changed to be more soft, fragile and sticky with increase of irradiation dose. Then, the processing properties of 'soba' noodle used of irradiated buckwheat flour was investigated, changed with mixture rate of buckwheat and wheat flour and water content in the noodle. Irradiation of buckwheat flour less than 0.5Mrad dose level little influence on physical properties of 'soba; noodle. However, the texture of cooked 'soba' noodle used of irradiated buckwheat flour at 0.5Mrad was slightly inferior than non-irradiated 'soba' noodle. As the result of this study, it was concluded that the acceptable range of irradiation dose for extension of shelf-life was 0.2 to 0.4Mrad dose level for direct irradiation to 'soba' noodle and 0.3 to 0.5Mrad dose level for buckwheat flour, which caused little missing a characteristic flavor and texture of 'soba' noodle.

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