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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 2143-2151
DOI: https://doi.org/10.20546/ijcmas.2017.608.254


Effects of Ultraviolet Irradiation, Hot Water Dip and Ethanol Vapours Treatment on Keeping Quality of Moth Bean (Phaseolus aconitifolius Jacq.) Sprouts
Simran Arora*, Saleem Siddiqui and Rakesh Gehlot
Centre of Food Science and Technology, CCSHAU, Hissar-125 004, Haryana, India
*Corresponding author
Abstract:

The aim of this study was to investigate the effects of UV- irradiation, hot water dip (HWD) and ethanol vapours on the quality and storage life of moth bean sprouts (Phaseolus aconitifolius Jacq.). Moth bean seeds were washed, soaked and allowed to sprout. The sprouts were subjected to various treatments viz., ethanol vapour (30 min), hot water dip (500C for 2 min) and UV-Irradiation (10 kJm-2 for 1 h). The sprouts were then packed in disposable glasses, wrapped with perforated cling films and stored at room (25±30C) and low (7±0.50C) temperature. The sprouts were analyzed at 24 h interval until the spoilage. Sprout length, weight and total plate count were increased during storage at both the storage temperature. There was no significant effect of various treatments on sprout length and weight, except in ethanol treatment, where suppression was observed. The total plate count was not significantly affected by various treatments. Sensory quality (for appearance, taste, odour and overall acceptability) decreased with increasing storage period. Throughout the storage period, there was no significant effect of various treatments except hot water dip treatment on the overall acceptability score of sprouts over control. The sprout continued to show acceptable scores upto 24 h at room temperature and 96 h at low temperature storage conditions, except in hot water dip treatment, where the keeping quality of moth bean sprouts was maintained upto 48 h at room temperature and 120 h at low temperature.


Keywords: Ethanol vapours, Hot water dip, Moth bean sprouts, Sensory properties, Ultraviolet irradiation.
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How to cite this article:

Simran Arora, Saleem Siddiqui and Rakesh Gehlot. 2017. Effects of Ultraviolet Irradiation, Hot Water Dip and Ethanol Vapours Treatment on Keeping Quality of Moth Bean (Phaseolus aconitifolius Jacq.) Sprouts.Int.J.Curr.Microbiol.App.Sci. 6(8): 2143-2151. doi: https://doi.org/10.20546/ijcmas.2017.608.254