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Evaluation of the Sensory Quality Characteristics during Storage and Mutagenicity of Gamma-irradiated Sujeonggwa Powder (Korean Traditional Cinnamon Beverage)  

Lee, Hyun-Ja (Department of Nutrition and Culinary Science, Hankyong National University)
Sul, Min-Sook (Department of Nutrition and Culinary Science, Hankyong National University)
Park, Jae-Nam (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 408-413 More about this Journal
Abstract
This study evaluated the sensory quality characteristics of gamma-irradiated Sujeonggwa a Korean traditional cinnamon beverage during storage, and the mutagenicity of the beverage. The minimum irradiation dose required to ensure the microbiological safety of powdered Sujeonggwa was 4.5 kGy. Sensory characteristics, and the Hunter's color value, of Sujeonggwa, deteriorated with increased irradiation doses, but no significant changes in sensory qualities were found during storage. The Ames test yielded no evidence that gamma irradiation induced mutagenicity in Sujeonggwa powder.
Keywords
Sujeonggwa powder; storage; gamma irradiation; quality; mutagenicity;
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Times Cited By KSCI : 5  (Citation Analysis)
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