Loading…
Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure
Malted and un-malted sorghum ( Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10 kGy and then re-irradiated with 25 kGy. The effects of irradiation on microbial decontamination, amylase activity, fermentability (using an amylolytic L. plantarum MNC 21 strain), starch granule...
Saved in:
| Published in: | Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2012-03, Vol.81 (3), p.345-351 |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c354t-f9d7707abc0f15cb296a20cbbf8edb6ce129dc8292797631c3eb2fa40c190b423 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c354t-f9d7707abc0f15cb296a20cbbf8edb6ce129dc8292797631c3eb2fa40c190b423 |
| container_end_page | 351 |
| container_issue | 3 |
| container_start_page | 345 |
| container_title | Radiation physics and chemistry (Oxford, England : 1993) |
| container_volume | 81 |
| creator | Mukisa, Ivan M. Muyanja, Charles M.B.K. Byaruhanga, Yusuf B. Schüller, Reidar B. Langsrud, Thor Narvhus, Judith A. |
| description | Malted and un-malted sorghum (
Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10
kGy and then re-irradiated with 25
kGy. The effects of irradiation on microbial decontamination, amylase activity, fermentability (using an amylolytic
L. plantarum MNC 21 strain), starch granule structure and viscosity were determined. Standard methods were used during determinations. The 10
kGy dose had no effect on microbial load of un-malted flour but reduced that of malted flour by 3
log cycles. Re-irradiation resulted in complete decontamination. Irradiation of malt caused a significant (
p |
| doi_str_mv | 10.1016/j.radphyschem.2011.11.021 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1010891605</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0969806X11004191</els_id><sourcerecordid>1010891605</sourcerecordid><originalsourceid>FETCH-LOGICAL-c354t-f9d7707abc0f15cb296a20cbbf8edb6ce129dc8292797631c3eb2fa40c190b423</originalsourceid><addsrcrecordid>eNqNUU1vGyEQRVEixUn6H-ith6wLrPeD3CIrH5Ui9dJKvaGBHWKsZXGAteRf0b8cYufQY6WRYOC9p5n3CPnK2ZIz3n7fLiMMu80hmQ36pWCcL0sxwc_IgvedrFgvm3OyYLKVVc_aP5fkKqUtY6zrm3pB_j6B90BdLDIOsgsTDZamEF83s6d2DHO8ow_WosmJlk_vTAzawUjdBCa7_ZFzS8EfRkhIj28uH26pxehxyqDdeOz3LpmQypXCNNCUIZoNfY0wzSOWNs4mzxFvyIWFMeGXz_Oa_H58-LV-rl5-Pv1Y379Upm5WubJy6DrWgTbM8sZoIVsQzGhtexx0a5ALOZheSNHJrq25qVELCytmuGR6Jepr8u2ku4vhbcaUlS_z4TjChGFOqphbnOMtawpUnqBl85QiWrWLzkM8FNAHrlVb9U8I6iMEVaqEULjrExfLLnuHUSXjcDI4uFgsVUNw_6HyDjWEmzU</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1010891605</pqid></control><display><type>article</type><title>Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure</title><source>ScienceDirect Journals</source><creator>Mukisa, Ivan M. ; Muyanja, Charles M.B.K. ; Byaruhanga, Yusuf B. ; Schüller, Reidar B. ; Langsrud, Thor ; Narvhus, Judith A.</creator><creatorcontrib>Mukisa, Ivan M. ; Muyanja, Charles M.B.K. ; Byaruhanga, Yusuf B. ; Schüller, Reidar B. ; Langsrud, Thor ; Narvhus, Judith A.</creatorcontrib><description>Malted and un-malted sorghum (
Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10
kGy and then re-irradiated with 25
kGy. The effects of irradiation on microbial decontamination, amylase activity, fermentability (using an amylolytic
L. plantarum MNC 21 strain), starch granule structure and viscosity were determined. Standard methods were used during determinations. The 10
kGy dose had no effect on microbial load of un-malted flour but reduced that of malted flour by 3
log cycles. Re-irradiation resulted in complete decontamination. Irradiation of malt caused a significant (
p<0.05) reduction in alpha and beta amylase activity (22% and 32%, respectively). Irradiation of un-malted flour increased the rates of utilization of glucose and maltose by 53% and 100%, respectively, during fermentation. However, microbial growth, rate of lactic acid production, final lactic acid concentration and pH were not affected. Starch granules appeared normal externally even after re-irradiation, however, granules ruptured and dissolved easily after hydration and gelatinization. Production of high dry matter density porridge (200
g dry matter/L) with a viscosity of 3500
cP was achieved by irradiation of un-malted flout at 10
kGy. Gamma irradiation can be used to decontaminate flours and could be utilized to produce weaning porridge from sorghum.
► Malted and un-malted Sorghum flours irradiated (10
kGy) and re-irradiated (25
kGy). ► Complete decontamination only achieved after re-irradiation. ► Significant reduction (
p<0.05) in malt amylase activity. ► Microbial growth, starch breakdown and acidification unaffected during fermentation. ► Viscosity of sorghum porridge lowered due to weakened starch granules.</description><identifier>ISSN: 0969-806X</identifier><identifier>EISSN: 1879-0895</identifier><identifier>DOI: 10.1016/j.radphyschem.2011.11.021</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Amylase ; Decontamination ; Fermentability ; Flour ; Granular materials ; Granules ; Irradiation ; Microorganisms ; Sorghum ; Starch ; Viscosity</subject><ispartof>Radiation physics and chemistry (Oxford, England : 1993), 2012-03, Vol.81 (3), p.345-351</ispartof><rights>2011 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c354t-f9d7707abc0f15cb296a20cbbf8edb6ce129dc8292797631c3eb2fa40c190b423</citedby><cites>FETCH-LOGICAL-c354t-f9d7707abc0f15cb296a20cbbf8edb6ce129dc8292797631c3eb2fa40c190b423</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27911,27912</link.rule.ids></links><search><creatorcontrib>Mukisa, Ivan M.</creatorcontrib><creatorcontrib>Muyanja, Charles M.B.K.</creatorcontrib><creatorcontrib>Byaruhanga, Yusuf B.</creatorcontrib><creatorcontrib>Schüller, Reidar B.</creatorcontrib><creatorcontrib>Langsrud, Thor</creatorcontrib><creatorcontrib>Narvhus, Judith A.</creatorcontrib><title>Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure</title><title>Radiation physics and chemistry (Oxford, England : 1993)</title><description>Malted and un-malted sorghum (
Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10
kGy and then re-irradiated with 25
kGy. The effects of irradiation on microbial decontamination, amylase activity, fermentability (using an amylolytic
L. plantarum MNC 21 strain), starch granule structure and viscosity were determined. Standard methods were used during determinations. The 10
kGy dose had no effect on microbial load of un-malted flour but reduced that of malted flour by 3
log cycles. Re-irradiation resulted in complete decontamination. Irradiation of malt caused a significant (
p<0.05) reduction in alpha and beta amylase activity (22% and 32%, respectively). Irradiation of un-malted flour increased the rates of utilization of glucose and maltose by 53% and 100%, respectively, during fermentation. However, microbial growth, rate of lactic acid production, final lactic acid concentration and pH were not affected. Starch granules appeared normal externally even after re-irradiation, however, granules ruptured and dissolved easily after hydration and gelatinization. Production of high dry matter density porridge (200
g dry matter/L) with a viscosity of 3500
cP was achieved by irradiation of un-malted flout at 10
kGy. Gamma irradiation can be used to decontaminate flours and could be utilized to produce weaning porridge from sorghum.
► Malted and un-malted Sorghum flours irradiated (10
kGy) and re-irradiated (25
kGy). ► Complete decontamination only achieved after re-irradiation. ► Significant reduction (
p<0.05) in malt amylase activity. ► Microbial growth, starch breakdown and acidification unaffected during fermentation. ► Viscosity of sorghum porridge lowered due to weakened starch granules.</description><subject>Amylase</subject><subject>Decontamination</subject><subject>Fermentability</subject><subject>Flour</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Irradiation</subject><subject>Microorganisms</subject><subject>Sorghum</subject><subject>Starch</subject><subject>Viscosity</subject><issn>0969-806X</issn><issn>1879-0895</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNUU1vGyEQRVEixUn6H-ith6wLrPeD3CIrH5Ui9dJKvaGBHWKsZXGAteRf0b8cYufQY6WRYOC9p5n3CPnK2ZIz3n7fLiMMu80hmQ36pWCcL0sxwc_IgvedrFgvm3OyYLKVVc_aP5fkKqUtY6zrm3pB_j6B90BdLDIOsgsTDZamEF83s6d2DHO8ow_WosmJlk_vTAzawUjdBCa7_ZFzS8EfRkhIj28uH26pxehxyqDdeOz3LpmQypXCNNCUIZoNfY0wzSOWNs4mzxFvyIWFMeGXz_Oa_H58-LV-rl5-Pv1Y379Upm5WubJy6DrWgTbM8sZoIVsQzGhtexx0a5ALOZheSNHJrq25qVELCytmuGR6Jepr8u2ku4vhbcaUlS_z4TjChGFOqphbnOMtawpUnqBl85QiWrWLzkM8FNAHrlVb9U8I6iMEVaqEULjrExfLLnuHUSXjcDI4uFgsVUNw_6HyDjWEmzU</recordid><startdate>20120301</startdate><enddate>20120301</enddate><creator>Mukisa, Ivan M.</creator><creator>Muyanja, Charles M.B.K.</creator><creator>Byaruhanga, Yusuf B.</creator><creator>Schüller, Reidar B.</creator><creator>Langsrud, Thor</creator><creator>Narvhus, Judith A.</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>JG9</scope><scope>L7M</scope></search><sort><creationdate>20120301</creationdate><title>Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure</title><author>Mukisa, Ivan M. ; Muyanja, Charles M.B.K. ; Byaruhanga, Yusuf B. ; Schüller, Reidar B. ; Langsrud, Thor ; Narvhus, Judith A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c354t-f9d7707abc0f15cb296a20cbbf8edb6ce129dc8292797631c3eb2fa40c190b423</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Amylase</topic><topic>Decontamination</topic><topic>Fermentability</topic><topic>Flour</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Irradiation</topic><topic>Microorganisms</topic><topic>Sorghum</topic><topic>Starch</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mukisa, Ivan M.</creatorcontrib><creatorcontrib>Muyanja, Charles M.B.K.</creatorcontrib><creatorcontrib>Byaruhanga, Yusuf B.</creatorcontrib><creatorcontrib>Schüller, Reidar B.</creatorcontrib><creatorcontrib>Langsrud, Thor</creatorcontrib><creatorcontrib>Narvhus, Judith A.</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Radiation physics and chemistry (Oxford, England : 1993)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mukisa, Ivan M.</au><au>Muyanja, Charles M.B.K.</au><au>Byaruhanga, Yusuf B.</au><au>Schüller, Reidar B.</au><au>Langsrud, Thor</au><au>Narvhus, Judith A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure</atitle><jtitle>Radiation physics and chemistry (Oxford, England : 1993)</jtitle><date>2012-03-01</date><risdate>2012</risdate><volume>81</volume><issue>3</issue><spage>345</spage><epage>351</epage><pages>345-351</pages><issn>0969-806X</issn><eissn>1879-0895</eissn><abstract>Malted and un-malted sorghum (
Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10
kGy and then re-irradiated with 25
kGy. The effects of irradiation on microbial decontamination, amylase activity, fermentability (using an amylolytic
L. plantarum MNC 21 strain), starch granule structure and viscosity were determined. Standard methods were used during determinations. The 10
kGy dose had no effect on microbial load of un-malted flour but reduced that of malted flour by 3
log cycles. Re-irradiation resulted in complete decontamination. Irradiation of malt caused a significant (
p<0.05) reduction in alpha and beta amylase activity (22% and 32%, respectively). Irradiation of un-malted flour increased the rates of utilization of glucose and maltose by 53% and 100%, respectively, during fermentation. However, microbial growth, rate of lactic acid production, final lactic acid concentration and pH were not affected. Starch granules appeared normal externally even after re-irradiation, however, granules ruptured and dissolved easily after hydration and gelatinization. Production of high dry matter density porridge (200
g dry matter/L) with a viscosity of 3500
cP was achieved by irradiation of un-malted flout at 10
kGy. Gamma irradiation can be used to decontaminate flours and could be utilized to produce weaning porridge from sorghum.
► Malted and un-malted Sorghum flours irradiated (10
kGy) and re-irradiated (25
kGy). ► Complete decontamination only achieved after re-irradiation. ► Significant reduction (
p<0.05) in malt amylase activity. ► Microbial growth, starch breakdown and acidification unaffected during fermentation. ► Viscosity of sorghum porridge lowered due to weakened starch granules.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.radphyschem.2011.11.021</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0969-806X |
| ispartof | Radiation physics and chemistry (Oxford, England : 1993), 2012-03, Vol.81 (3), p.345-351 |
| issn | 0969-806X 1879-0895 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1010891605 |
| source | ScienceDirect Journals |
| subjects | Amylase Decontamination Fermentability Flour Granular materials Granules Irradiation Microorganisms Sorghum Starch Viscosity |
| title | Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T16%3A10%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Gamma%20irradiation%20of%20sorghum%20flour:%20Effects%20on%20microbial%20inactivation,%20amylase%20activity,%20fermentability,%20viscosity%20and%20starch%20granule%20structure&rft.jtitle=Radiation%20physics%20and%20chemistry%20(Oxford,%20England%20:%201993)&rft.au=Mukisa,%20Ivan%20M.&rft.date=2012-03-01&rft.volume=81&rft.issue=3&rft.spage=345&rft.epage=351&rft.pages=345-351&rft.issn=0969-806X&rft.eissn=1879-0895&rft_id=info:doi/10.1016/j.radphyschem.2011.11.021&rft_dat=%3Cproquest_cross%3E1010891605%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c354t-f9d7707abc0f15cb296a20cbbf8edb6ce129dc8292797631c3eb2fa40c190b423%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1010891605&rft_id=info:pmid/&rfr_iscdi=true |