Effects of γ Irradiation Dose on Sensory Acceptability of a Ready-to-Eat Spinach RELISH and Sorghum Porridge Meal
作者： Renatus P. Shilangale
关键词:
摘要: To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach morogo meal if could be used as a preservation method. Study design: In order to produce safe RTE made of these two components, consumer sensory acceptability test done on irradiated at different doses 0, 10, 20 30 kGy. Place Duration Study: Department Food Science, University Pretoria, between January 2000 December 2000. Methodology: A components The appearance, texture, taste, overall were evaluated. Results: results showed that remained up dose 10 kGy (p < 0.05). loss in appearance observed by panellists where texture changed with increased However, had less effect taste than Overall, irradiating produced qualities.
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