National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The Soybean (Glycine max L.) variety JS-97 52 used for preparation of soy milk & tofu (Soy paneer). Tofu and soy milk producers prefer the higher protein cultivars. The shelf life of tofu is very less therefore to extend it, effect of different doses of gamma radiation on physical & hunter colour of tofu using packaging material as BOPP, HDPE and LDPE at 0, 5, 10, 15, 20 days have been studied. The Hunter colour L, a and b value of tofu shows that the colour of tofu varies from light creamy with fine yellow colour. As earlier researchers stated that colour of product changed after irradiation. In this finding seems to be that effect of radiation may be due to removal of water. The biomolecules may also undergo for conformational changes due to radiation which may cause the variation in the concentration during storage. LDPE shows non-significant contribution of treatment during storage period for moisture (0-20 days), volume (0-20days) and weight (0-20day), respectively, however for remaining period the effect on the content of above constituents was significant. 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 standardized value of gamma radiation treatment and packaging can be successfully translated at commercial and domestic scale.
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