Abstract
Garlic (Allium sativum L.) belongs to the genus Allium and family Alliaceae is an important and
widely cultivated plant. It is used as flavor in various dishes due to its constiuents.composition. Gamma
radiation is one of the sterilization technique involves total demolition of all microorganisms and their spores
in foods. In recent study garlic samples were treated with three different doses of gamma radiation such as
0.5, 1 and 2 kGy. Effects of gamma radiation were analyzed for different aspects like microflora, moisture,
fat, ash, fiber, phenolic content, sprouting inhibition, physiological weight loss, pyruvate analysis and sugar
contents. Gamma radiation affected these parameters at higher doses but at 0.5 kGy no significant change
was observed. 0.5 kGy prouting was inhibited and microflora was reduced at this dose without affecting its
nutritional and sensory qualities. So, it was proved to be the best optimized dose was 0.5kGy.
Shagufta Naz, Ayesha Javed, Ayesha Saleem, Khadija Murtaza, Rukhama Haq, Akbar Hayat, Neelma Munir . (2019) Effect of Gamma Radiation on Microflora, Proximate Analysis and Sprouting of Garlic, Journal of Innovative Sciences, VOLUME 5, ISSUE 1.
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