FOOD IRRADIATION, JAPAN

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The effects of gamma irradiation at 0.2-0.4Mrad and condition for processing of buckwheat noodleson sensory quality and physical properties were investigated. The resuluts were as follows:
(1) Sensory evaluation of buckwheat noodles, prepared with the 70% ratio of buckwheat flour, was decreasedaccording to an increase of irradiation dose of buckwheat flour. Hardness and adhesiveness ofbuckwheat noodles caused by irradiation should be given large effect to the texture. Elasticity ofbuckwheat noodles was linearly decreased with increasing of irradiation dose of buckwheat flour, andelasticity of buckwheat noodles was decresed about 15% by an increase of irradiation dose at 0.3Mrad.
(2) Maximum torque in Farinograph test was linearly decreased with increasing of irradiation dose ofbuckwheat flour, and maximum torque was decreased about 3 % by increasing of irradiation dosewith 0.1 Mrad.
(3) Sensory evaluation was also decreased by increasing content of irradiated buckwheat flour at 0.3Mrad in noodles. Elasticity was increased and deflection was decreased with increasing of the ratio ofirradiated buckwheat flour.
(4) Sensory evaluation of buckwheat noodles was changed by water contents in buckwheat noodles. Thebest evaluation was obtained in the ratio of water added at 32% and 30% of irradiated buckwheatflour at 0.3 Mrad in processing of buckwheat noodles. Maximum stress and elasticity at the bendingtest of a circular plate were decreased 20 or 10% by increase with 2 % contents of water added.

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