naa a22 4500 510724868 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0981-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0981-8 Effect of γ-Irradiation on Colour, Functional and Physicochemical Properties of Pearl Millet [ Pennisetum glaucum (L) R. Br.] Cultivars [Elektronische Daten] [Kolawole Falade, Titilayo Kolawole] Effect of γ-irradiation dose (0-8kGy) on seed colour, functional and pasting properties of two selected pearl millet cultivars (SOSAT and ZATIV) was investigated. Colour (L*a*b*) of the non- and γ-irradiated pearl millet cultivars was measured, and the deltachroma (∆C), colour intensity (∆E) and hue angle were calculated. Also, loose and tapped bulk densities, swelling capacity, water (WAC) and oil (OAC) absorption capacities of the flours were determined. Pasting characteristics were determined using Rapid Visco Analyser, respectively. The effect of γ-irradiation on L*, a* and b* values within ZATIV cultivar was almost never significant. ∆C and ∆E increased up to 4kGy but decreased with increased γ-irradiation dose up to 8kGy. Loose and packed bulk densities, and WAC were not significantly affected by γ-irradiation. The OAC of the SOSAT (1.16-1.36g/g) was not significantly affected but the ZATIV (0.94-1.34g/g) was significantly affected by γ-irradiation. The WACs of non-irradiated SOSAT and ZATIV pearl millet flours were 1.42 and 1.33g/g while the irradiated counterparts varied from 1.15 to 1.42 and 1.24 to 1.39g/g, respectively. Peak, trough, final, and setback viscosities decreased significantly (p < 0.05) with increased γ-irradiation dose. As irradiation dose increased, the peak time of SOSAT and ZATIV pearl millet cultivars significantly (p < 0.05) decreased from 5.84 to 5.07 and 5.58 to 4.94min, respectively. However, pasting temperature of non-irradiated (61.80°C) pearl millet was not significantly higher than the γ-irradiated (61.58-62.08°C) samples. Springer Science+Business Media New York, 2012 Pearl millet cultivars nationallicence γ-Irradiation nationallicence Functional properties nationallicence Pasting characteristics nationallicence Colour parameters nationallicence Falade Kolawole Department of Food Technology, University of Ibadan, Ibadan, Nigeria aut Kolawole Titilayo Department of Food Technology, University of Ibadan, Ibadan, Nigeria aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2429-2438 1935-5130 6:9<2429 2013 6 11947 https://doi.org/10.1007/s11947-012-0981-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0981-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Falade Kolawole Department of Food Technology, University of Ibadan, Ibadan, Nigeria aut NATIONALLICENCE 700 1- Kolawole Titilayo Department of Food Technology, University of Ibadan, Ibadan, Nigeria aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2429-2438 1935-5130 6:9<2429 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer