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Microbial and Organoleptic Evaluation of Irradiated Powdered Cumin and Turmeric During Storage

H. RASHID
Institute of Food and Radiation Biology, Atomic Energy Research Establishment,G. P. 0. Box 3787, Dhaka-1000, Bangladesh.

A .N.M. FAKHRUDDIN
Institute of Food and Radiation Biology, Atomic Energy Research Establishment,G. P. 0. Box 3787, Dhaka-1000, Bangladesh.

S.M. ASADUZZAMAN
Institute of Food and Radiation Biology, Atomic Energy Research Establishment,G. P. 0. Box 3787, Dhaka-1000, Bangladesh.

N.A. CHOWDHURY
Institute of Food and Radiation Biology, Atomic Energy Research Establishment,G. P. 0. Box 3787, Dhaka-1000, Bangladesh.

N. CHOUDHURY
Institute of Food and Radiation Biology, Atomic Energy Research Establishment,G. P. 0. Box 3787, Dhaka-1000, Bangladesh.

Abstract/ Executive Summary:

Effects of gamma irradiation on microbiological and organoleptic qualities of powdered cumin and turmeric were investigated during storage at room temperature. No significant variation was found in the total viable bacterial count, total coliform count and total fungal count during storage upto 1 year of non-irradiated samples. But in irradiated samples (6 and 8 kGy treated), the surviving bacteria reduced during storage and at ninth month of storage, the bacteria were non-detectable. During storage upto 6 months, no sensory quality of irradiated cum in and turmeric changed. The flavour of the irradiated cumin and turmeric was slightly affected during 9th and 12th month storage but appearance and colour was however unchanged.

Keywords: Iradiation, Storage quality, Cumin, Turmeric

Location: Institute of Food and Radiation Biology, Atomic Energy Research Establishment

Start Date: 00-01-2000

End Date: 00-12-2000

Program Area: Food Safety and Security

Commodity: Black cumin

Objectives:

1. To investigate microbiological quality and organoleptic quality of non-irradiated and irradiated cumin and turmeric during storage.

Methodology:

The cumin (Cuminum cyminum L.) and turmeric (Curcuma longa L.) were purchased from local market. These sun-dried samples were ground by grinder and poured in sterile polythene bags (500 gm in each bag) and sealed by an impulse sealer. Polythene packed cumin and turmeric samples were irradiated at ambient temperature at a dose of 6 and 8 kGy from 50,000 curie 60Co gamma source to observe the effectiveness of irradiation for the purpose of preservation. Irradiated and non-irradiated samples were preserved at room temperature during the course of investigation, and both microbiological and organoleptic status were tested after 3, 6, 9 and 12 months of storage. Ten gram of cumin and turmeric samples were suspended in 90 ml of sterile saline, homogenized by a vortex mixture and were allowed to settle for 1 hour. The supernatant was filtered by sterile cotton gauze and decimally diluted before plating. Standard plate count techniques (APHA, 1975) were used for the determination of total aerobic bacterial count (TBC), total coliform count (TCC) and total fungal count (TFC) by using nutrient agar, McConkey agar and potato dextrose agar (PDA) media, respectively. Nutrient agar plates and McCon key agar plates were kept at 37°C for 24-48 hours. But PDA plates were kept at 30°C for 3 - 5 days. Colonies of the respective plates were counted and expressed as colony forming unit (cfu) per gram. Sensory evaluaiton (appearance, colour, flavour) was done by organoleptic tests scored on a 9 points hedonic scale as descri bed by Paryam and Pilgrim. Organoleptic tests were done for powdered cumin and turmeric after 3, 6, 9 and 12 months of storage. The tests were performed by 5 trained judges during the course of investigation.

Source of Information: Bangladsh J. Microbiol. 18(1) : 47-53, June, 2001

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The irradiation is the most effective, simplest and economic technique to suppress the growth of bacteria and fungi in cumin and turmeric and sensory characteristics of these spices are not affected by irradiation treatment of moderate doses (up to 10 kGy). Therefore, before processing and storage, these contaminated bacteria should be eliminated by gamma irradiation.

Knowledge Management: Journal