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KMID : 1134820070360040453
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 4 p.453 ~ p.457
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Effects of Gamma Irradiation on Physicochemical Properties of Red Beet and Stability of Betalain in the Red Beet (Beta vulgaris L.)
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Kim Kyoung-Hee
Lee Sung-A
Yook Hong-Sun
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Abstract
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The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non?irradiated red beet. The red beet irradiated at 5 kGy showed high optical density value in betacyanin and betaxanthin. In Hunter’s color value, lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10 kGy was an undesirable technique for red beets.
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KEYWORD
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red beet, betalain, gamma irradiation, physicochemical change, antioxidant activity
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