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Radiation Physics and Chemistry
Year: 2009  |  Volume: 78  |  Issue: 7  |  Page No.: 611 - 613

The effects of gamma irradiation on the vitamin E content and sensory qualities of pecan nuts (Carya illinoensis)

Magda S. Taipina, Leda C.A. Lamardo, Maria A.B. Rodas and Nelida L. del Mastro    

Abstract: Pecan nuts (Carya illinoensis) were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α-tocopherol equivalents by a colorimetric method. A trained sensory panel found that irradiation at 1 kGy produced no significant changes in appearance, aroma, texture and flavor attributes. The vitamin E content of irradiated pecan nuts remained stable, but from the point of view of sensory quality a dose of merely 1 kGy can be considered as recommendable.

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