Extending the Shelf-life of Whole-wheat Flour by Gamma Irradiation and Organoleptic Characteristics of Cakes Made with Irradiated Flour

Abstract

Background: Extending the shelf-life of food products is very important for food producers, and one of its most significant methods is gamma irradiation. Objective: The aim of this study is to evaluate extending the shelf-life of whole-wheat flour using gamma irradiation and to study the organoleptic and physical characteristics of the cakes made with irradiated flour. Methods: 900 g packed flour samples were irradiated with different doses of 0.2, 0.5, 2 and 5 kGy of gamma irradiation using Caesium-137 source. Results: Based on the results, insect growth was not observed in any of the irradiated flour samples up to 180 days after production. The total number of bacteria and the number of mold and yeast significantly reduced during 180 days of storage. With increasing the irradiation dose, the height of the baked cakes was significantly reduced, the size of the air bubbles inside the cake decreased, and the color of the cakes became darker so that a dark and different color was observed at a dose of 5 kGy. Conclusion: By applying a dose of 5 kGy irradiation, the shelf-life of flour can be longer, with inconsiderable organoleptic changes of baked cakes.