Vol. 6, Issue 1 (2018)
Nutritional quality of tofu (Soy paneer) as affecting by gamma irradiation during storage
Author(s): SB Maurya, SS Shukla and L Gour
Abstract: The shelf life of tofu is very less therefore to extend it, effect of gamma radiation and packaging in BOPP, HDPE and LDPE at 0, 5, 10, 15, 20 days have been studied. The Soybean (Glycine max L.) variety JS-9752 was used for tofu preparation.
The effect of different doses of gamma radiation on weight of tofu packed in various packaging materials and stored for varying storage period shows. Non significant difference among the different treatment contribution of treatment during storage period for moisture (20 days), protein (0-20days), fat (0day), and ash (0days) respectively, however for remaining period the effect on the content of above constituents was significant. The significant effect was also seen only in case of carbohydrate content throughout storage period.
LDPE shows non significant contribution of treatment during storage period for moisture (20 days), Protein (0-20days), fat (0day), and ash (0days) respectively, however for remaining period the effect on the content of above constituents was significant. The significant effect was also seen only in case of carbohydrate content throughout storage period. The treatment effect was non signifcant for the moisture (20 days), protein (15,20days) respectively.
In a nutshell it is deduced from the findings of present investigation and their justification that 1.25 kGy Gamma radiation treatments in combination with LDPE can be successfully utilized for extension of shelf life up to 15 days without sacrificing the quality of product. The gamma radiation treatment and effective packaging system has great potential for value addition in soymilk product industry for production of tofu (soy paneer).
Pages: 879-883 | 1143 Views 141 Downloads
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How to cite this article:
SB Maurya, SS Shukla, L Gour. Nutritional quality of tofu (Soy paneer) as affecting by gamma irradiation during storage. Int J Chem Stud 2018;6(1):879-883.
