Abstract
The effect of varying gamma irradiation doses (0.25, 1.00, 2.50, 5.00 and 10.00 kGy) on the storage stability and quality parameters of semolina and its products was investigated. Irradiation was performed before and after milling of wheat grains. Minimum irradiation dose required to inhibit insect proliferation during 6 months storage period was 0.25 kGy in semolina and 1 kGy in wheat kernels. Ash, protein, water content and fat acidity were not influenced with gamma irradiation, while falling number decreased with increasing irradiation dose. The 0.25 kGy-irradiated semolina before and after milling of wheat grains decreased carotene concentration 10.3% and 14.1%, respectively. Farinograph results showed that water absorption of semolina was increased with increasing irradiation dose and storage period. Dough stability was deteriorated with increasing irradiation dose more than 1 kGy. Cooking loss and cooking gain of lasagna increased with increasing irradiation dose. After storage, cooking loss increased and cooking gain decreased. Sensory evaluation showed that lasagna produced from 0.25 kGy-irradiated semolina and 1 kGy-irradiated wheat grains did not show any significant differences as compared with the control sample.