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Current Topics in Biotechnology   Volumes    Volume 10 
Effect of gamma irradiation on the composition and chemical properties of thyme meals
M. Al-Bachir
Pages: 45 - 54
Number of pages: 10
Current Topics in Biotechnology
Volume 10 

Copyright © 2019 Research Trends. All rights reserved

Based on the data available to the author this study is the first to report on the nutritional and chemical characterization of thyme meal (ThM). The main components of ThM were found to be moisture (3.45%), crude protein (17.50%), crud fat (42.38%), ash (6.34%), total sugar (32.69%) and reducing sugar (4.38%). Used doses of gamma irradiation (10, 20 and 30 kGy) did not significantly influence the crude fat and total sugar contents of ThM. Acid value (AV) of ThM varied between 1.80% and 2.10% at different irradiation treatments and storage intervals, which revealed no significant differences, and lie within desirable limits 0.0-3.0%. Total volatile basic nitrogen (TVBN) kg-1 ThM of irradiated and non-irradiated, stored and un-stored ThM samples were very little, between 5.01 and 13.64 mg TVBN kg-1 ThM kg-1. Sensory panelist found no significant differences (p < 0.05) between the non irradiated and irradiated samples of ThM for taste, flavor, odor and texture, which were scored between 3 and 4 (slightly to good like) and were accepted by the panelists. The results obtained in this study suggested that ThM was a good source of nutrients, and can play an important role in human nutrition.
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