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http://dx.doi.org/10.3746/jkfn.2011.40.12.1750

Effect of Antioxidant and Irradiation Treatment under Freezing Temperature Conditions on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)  

Han, In-Jun (Dept. of Food and Nutrition, Sunchon National University)
Song, Beom-Seok (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Jong-Heum (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.12, 2011 , pp. 1750-1756 More about this Journal
Abstract
This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.
Keywords
Tarakjuk; antioxidant; frozen temperature; gamma irradiation;
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Times Cited By KSCI : 15  (Citation Analysis)
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