Galal, W., Sorour, W., El-Baz, M. (2007). STUDIES ON THE EFFECT OF IRRADIATION ON THE CHARACTERISTICS AND THE QUALITY OF PEANUT. Journal of Food and Dairy Sciences, 32(11), 9137-9144. doi: 10.21608/jfds.2007.204796
Wafaa K. Galal; W. A. I. Sorour; M. G. M. El-Baz. "STUDIES ON THE EFFECT OF IRRADIATION ON THE CHARACTERISTICS AND THE QUALITY OF PEANUT". Journal of Food and Dairy Sciences, 32, 11, 2007, 9137-9144. doi: 10.21608/jfds.2007.204796
Galal, W., Sorour, W., El-Baz, M. (2007). 'STUDIES ON THE EFFECT OF IRRADIATION ON THE CHARACTERISTICS AND THE QUALITY OF PEANUT', Journal of Food and Dairy Sciences, 32(11), pp. 9137-9144. doi: 10.21608/jfds.2007.204796
Galal, W., Sorour, W., El-Baz, M. STUDIES ON THE EFFECT OF IRRADIATION ON THE CHARACTERISTICS AND THE QUALITY OF PEANUT. Journal of Food and Dairy Sciences, 2007; 32(11): 9137-9144. doi: 10.21608/jfds.2007.204796
STUDIES ON THE EFFECT OF IRRADIATION ON THE CHARACTERISTICS AND THE QUALITY OF PEANUT
1Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt.
2Field crops Res. Institute, Agric. Res. Center, Giza, Egypt.
Abstract
Two varieties of peanut (Archis hypogaen 2n = 40), namely NAGC 841 and Comet were drived from India and USA, respectively. The varieties were irradiated with gamma ray at 100, 200, and 300Kgy. The irradiated samples were planted several successive seasons for adaptation. Eight mutants were selected namely M1, M28, M52, M55, M57, M62, M72 and M73, which characterized with high yield and good agronomy characteristics. The selected mutants and two local varieties namely Giza5 and Giza6 were analyzed for chemical composition and the data revealed that the mutants resulted in high lipid content ranged from 44.3% to 46.3% and slight decrease in protein and carbohydrates, compared with local varieties. Fatty acid composition of the mutants and the local varieties were found in a slight variation between samples, which reflected the physical and chemical properties of the extracted oils. Biscuits produced by the supplementation with different levels of Giza6 defatted peanut, i.e. 5, 10, 15, 20%subjected to sensory evaluation. The data resulted in good sensory evaluation was found due to 5 and 10% and decreased the score when the supplementation of defatted peanut more than 10%. The amino acid analysis of defatted peanut was found to be a rich in cystine + methionine and tyrosine + phenylalanine and can supplemented any baked material poor in these essential amino acids.
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