NUKLEONIKA 2008, 53(Suppl. 2):s81-s84

 


VITAMIN E CONTENT AND SENSORY QUALITIES OF GAMMA IRRADIATED SUNFLOWER WHOLE GRAIN COOKIES



Magda S. Taipina1, Leda C. A. Lamardo1, Maria A. B. Rodas2, Nelida L. del Mastro1

1 Nuclear and Energy Research Institute (IPEN/CNEN/SP),
2242 Prof. Lineu Prestes Ave., 05508-900, Sao Paulo, Brazil
2 Institute Adolfo Lutz, 355 Dr. Arnaldo Ave., 01246-902, Sao Paulo, Brazil

The sources of vitamin E in the diet are oils, margarines, seeds, nuts and cereal grains. Industrialized sunflower whole grain cookies were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Radiation doses were 0.0, 1.0 and 3.0 kGy, the dose rate was 3.5 kGy/h. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as alpha-tocopherol equivalents by a colorimetric measurement based method. A sensory panel composed of 22 trained members found that irradiation even at 1 kGy induced certain small, but statistically significant differences in sensory characteristics for appearance, aroma, texture and flavor attributes. From the obtained results, it is possible to conclude that there was a notorious stability of the vitamin content of the product submitted to gamma-irradiation at the assayed doses. Meanwhile, irradiation at room temperature of this ready to eat food item caused small but statistically significant effects on sensory (marketing) attributes.

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