NDLI: Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts

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Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts

Content Provider	Springer Nature Link
Author	Goyal, Ankit Siddiqui, Saleem
Copyright Year	2012
Abstract	The objective of this research work was to evaluate the effects of UV- irradiation, pulsed electric field (PEF), hot water dip (HWD) and ethanol vapours on the quality and storage life of mung bean sprouts (Vigna radiata L. Wilczek). The sprouts were subjected to various treatments viz., UV-Irradiation (10 kJm$^{−2}$ in laminar flow chamber for 1 h), PEF (10,000 V for 10s), HWD (50 °C for 2 min) and ethanol vapours (1 h); and then stored in thermocol cups wrapped with perforated cling films at room (25 ± 1 °C) and low (7 ± 1 °C) temperature conditions. The sprouts were analyzed regularly at 24 h interval for sprout length, sprout weight, total soluble solids (TSS), titratable acidity, non-enzymatic browning, total plate count and overall acceptability. Sprout length and weight increased during storage. There was no significant effect of various treatments on sprout length and weight, except in ethanol treatment, where suppression was observed. HWD showed higher TSS and acidity than that of control. The least browning was observed in ethanol treatment. The total plate count was not significantly affected by various treatments. Overall acceptability under various treatments decreased during storage period both at room and low temperature. Hot water and ethanol vapour treated sprouts showed higher acceptability than other treatments. However, the acceptability scores for sprouts remained within the acceptable range (≥6) up to 72 h at room temperature and 120 h at low temperature conditions.
Starting Page	2664
Ending Page	2670
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	10
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-06-05
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Ultraviolet irradiation Pulsed electric field Ethanol vapours Hot water dip Mung bean sprouts Sensory properties Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts.

Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts

Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts

Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts.

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Studies on rhizobium of mung bean (Vigna radiata (L.) Wilczek)

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Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts

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