Effect of ionizing radiation on traditional and bacon “farofa”
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2021
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Radiation Physics and Chemistry
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Seasoned “farofa” is a typical Brazilian dish made with toasted cassava flour. It is known that ionizing radiation
is widely employed to improve food products extending its shelf life. In this context, this work analyzes the
effects of ionizing radiation on the rheological and physicochemical properties of bacon (BF) and traditional (TF)
“farofa”. The samples were obtained from local markets (São Paulo/Brazil) and irradiated in the electron beam
accelerator of Nuclear and Energy Research Institute (IPEN/CNEN-SP, São Paulo, Brazil) in doses of 1, 5 and
10 kGy, and analyzed on the first, fifteenth and thirtieth storage day. The results showed that the irradiated TF
and BF samples displayed acidic pH throughout the storage period, regardless of dose increase. The different
irradiation doses did not significantly affect (Tukey test p > 0.05) the water activity, keeping the products in
the safe range. The colorimetric analysis, also showed no significant difference (p ≥ 0.05) among the samples
and ionizing radiation doses, indicating that the yellowish coloration remained stable throughout the experiment.
After the thirtieth day, the moisture of the TF and BF samples ranged from 7.06% to 9.75%. Irradiation
had a significant impact on the viscosity profile and texture characteristics of the “farofa”, such as hardness,
cohesiveness, and the springiness at 5 and 10 kGy.
Como referenciar
SÁ, ANA P.N. de; NEGRAO, BIANCA G.; NABESHIMA, ELIZABETH H.; KOIKE, AMANDA C.R.; VILLAVICENCIO, ANNA L.C.H. Effect of ionizing radiation on traditional and bacon “farofa”. Radiation Physics and Chemistry, v. 179, p. 1-7, 2021. DOI: 10.1016/j.radphyschem.2020.109109. Disponível em: http://200.136.52.105/handle/123456789/31585. Acesso em: 19 Apr 2024.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.