Abstract The present study was carried out to assess the effect of gamma irradiation (0, 2, 4, 6, 8 and 10 kGy) and subsequent ambient storage conditions (12 months, 32 ± 2 °C) on physcico-chemical, antinutritional, functional, microbiological and sensory properties of brown rice based weaning food. The weaning food was prepared from brown rice, mungbean, apples, and walnuts. The amino acid contents of weaning food showed no clear trend of change with respect to increasing irradiation dose. Rehydration ratio (3.60–1.30%) and swelling power (2.59–1.08 g/g) of irradiated weaning food showed a significant decrease with increased dosage and storage time. The solubility index (1.32–6.18%) significantly increased with increased irradiation doses and storage period. Increased irradiation doses significantly decreased browning index (0.611–0.0.998), and moisture content (8.82–7.85%) while as storage period significantly increased browning index (0.611–0.998) and moisture content (7.85–8.82%) of weaning food. Irradiation doses and storage period showed a non-significant effect on the L* and a*colour values whereas, a significant effect was observed for b* values. Antioxidant activity, total phenol, β-carotene, iron, and calcium contents were improved with irradiation doses and decreased with storage periods. Total plate count, sensory characteristics, phytate, and oxalate contents decreased with an increase in irradiation dose.

中文翻译：

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储存期间评估的经伽马辐照处理的糙米断奶食品

摘要 本研究旨在评估伽马辐射（0、2、4、6、8 和 10 kGy）和随后的环境储存条件（12 个月，32 ± 2 °C）对物理化学、抗营养、糙米断奶食品的功能、微生物和感官特性。断奶食物由糙米、绿豆、苹果和核桃制成。断奶食品的氨基酸含量随辐照剂量的增加无明显变化趋势。辐照断奶食品的复水率（3.60-1.30%）和膨胀力（2.59-1.08 g/g）随着剂量和储存时间的增加而显着降低。溶解度指数（1.32-6.18%）随着辐照剂量和储存期的增加而显着增加。增加辐照剂量显着降低褐变指数 (0.611–0.0.998)，和水分含量（8.82-7.85%），而随着储藏时间的延长，断奶食品的褐变指数（0.611-0.998）和水分含量（7.85-8.82%）显着增加。辐照剂量和储存期对 L* 和 a* 颜色值没有显着影响，而对 b* 值观察到显着影响。抗氧化活性、总酚、β-胡萝卜素、铁和钙的含量随着辐照剂量的增加而提高，并随着储存时间的延长而降低。总菌落数、感官特征、植酸盐和草酸盐含量随着照射剂量的增加而降低。对于 b* 值观察到显着影响。抗氧化活性、总酚、β-胡萝卜素、铁和钙的含量随着辐照剂量的增加而提高，并随着储存时间的延长而降低。总菌落数、感官特征、植酸盐和草酸盐含量随着照射剂量的增加而降低。观察到 b* 值的显着影响。抗氧化活性、总酚、β-胡萝卜素、铁和钙的含量随着辐照剂量的增加而提高，并随着储存时间的延长而降低。总菌落数、感官特征、植酸盐和草酸盐含量随着照射剂量的增加而降低。