방사선산업학회지 (Journal of Radiation Industry)

한국방사선산업학회 (Korean Society of Radiation Industry)
권호 표지

전자선 조사가 발아현미 분말의 품질에 미치는 영향

Affect of Electron Beam Irradiation on Quality Properties of Germinated Brown Rice Flour

  • 양명순 (한국폴리텍대학 서울강서캠퍼스 식품조리학과)
  • Yang, Myoung-Soon (Department of Food & Cooking, Seoul Kangseo Campus of Korea Polytechnic College)
  • 투고 : 2018.06.17
  • 심사 : 2018.07.16
  • 발행 : 2018.09.30

⟨ 이전 논문 다음 논문 ⟩

초록

This study was conducted to evaluate effects on reduction of harmful microorganisms contaminated and changes of ${\gamma}$-aminobutyric acid (GABA) and ${\beta}$-sitosterol in germinated brown rice flour by electron beam (EB) irradiation. Germinated brown rice sprouts with 2 mm length were separated, dried and ground for manufacturing flour. The flour was divided to 6 portions and EB-irradiated within the absorbed dose of 1, 2, 3, 4 or 5 kGy. Non-irradiated one was used as control. EB irradiation could reduce the numbers of Escherichia coli O157 : H7, Salmonella typhimurium, Listeria monocytogenes, Staphylococus aureus and Bacillus cereus. Data from $D_{10}$ values of microflora also indicated that EB irradiation of 5 kGy could reduce the number of the harmful microorganisms. GABA was not affected by EB irradiation, but ${\beta}$-sitosterol was affected and the content decreased. The results appeared that EB irradiation can apply to eliminate the harmful microorganisms contaminated in germinated brown rice sprout for use to processed foods as raw material.

키워드

참고문헌

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