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Physical and Chemical Analysis of the Germinating and Nutritional Properties of Irradiated Wheat; Analyse Physico-Chimique des Caracteristiques Germinatives et Nutritives du Ble Irradie; Fizicheskie i khimicheskie analizy svojstv rosta i pitatel'nykh kachestv obluchennoj pshenitsy; Analisis Fisicoquimico de Trigo Irradiado: Estudio de sus Caracteristicas Germinativas y Nutricionales

Abstract

The authors exposed wheat to radiation at various dose levels for the purpose of determining the physical and chemical effects on whole grain (its behaviour as seed) and flour (nutritional value). They used the Surena M.A.G. variety of wheat, which is cultivated in Argentina and was supplied by the National Wheat Board. A Canadian Gamma cell 220 apparatus was employed, equipped with a 13 000-Ci {sup 60}Co source and capable of delivering a dose of approximately 1 Mrad/h. Irradiation was carried out at the following dose levels: 10, 15, 20, 50, 100, 150, 200, 300, 500, 1000, 1500 and 2000 krad. The following analytical values were determined: (a) whole wheat - hectolitric weight, moisture content, percentage of proteins (nitrogen content x 13.5), Zeleny figure, ash content, ability to germinate (two and three days); (b) flour - moisture content, percentage of proteins (nitrogen content x 13.5), Zeleny figure, ash content, alcoholic acidity, maltose content, wet gluten content, dry gluten content, farinograph values (absorption of water, development time, degree of sponginess, Brabender moisture tester), alveograph values (stretch-resistance, stretch, degree and rate of deformation, ratio of stretch-resistance to stretch), extensometer values (work required to stretch dough, stretch-resistance, stretch, ratio of stretch-resistance to stretch),  More>>
Authors:
Pahissa Campa, J.; Gabarain, R. V.A.; De Pahissa, M. H.H.; [1]  Bassa, L. [2] 
  1. Comision Nacional de Energia Atomica (Argentina)
  2. Junta Nacional de Granos, Buenos Aires (Argentina)
Publication Date:
Nov 15, 1966
Product Type:
Conference
Report Number:
IAEA-SM-73/8
Resource Relation:
Conference: International Symposium on Food Irradiation, Karlsruhe, Federal Republic of Germany (Germany), 6-10 Jun 1966; Other Information: 12 figs.; Related Information: In: Food Irradiation. Proceedings of the International Symposium on Food Irradiation| 979 p.
Subject:
60 APPLIED LIFE SCIENCES; 61 RADIATION PROTECTION AND DOSIMETRY; ABSORPTION; BLOOD; BONE MARROW; BREAD; CHEMICAL ANALYSIS; COBALT 60; CONTROL; DEFORMATION; DOSES; FLOUR; IRRADIATION; MALTOSE; MOISTURE; PROTEINS; WHEAT
OSTI ID:
22118873
Research Organizations:
International Atomic Energy Agency, Vienna (Austria); Food and Agricultural Organization of the United Nations, Rome (Italy)
Country of Origin:
IAEA
Language:
Spanish
Other Identifying Numbers:
Other: ISSN 0074-1884; TRN: XA13M2037075509
Submitting Site:
INIS
Size:
page(s) 231-242
Announcement Date:
Aug 08, 2013

Citation Formats

Pahissa Campa, J., Gabarain, R. V.A., De Pahissa, M. H.H., and Bassa, L. Physical and Chemical Analysis of the Germinating and Nutritional Properties of Irradiated Wheat; Analyse Physico-Chimique des Caracteristiques Germinatives et Nutritives du Ble Irradie; Fizicheskie i khimicheskie analizy svojstv rosta i pitatel'nykh kachestv obluchennoj pshenitsy; Analisis Fisicoquimico de Trigo Irradiado: Estudio de sus Caracteristicas Germinativas y Nutricionales. IAEA: N. p., 1966. Web.
Pahissa Campa, J., Gabarain, R. V.A., De Pahissa, M. H.H., & Bassa, L. Physical and Chemical Analysis of the Germinating and Nutritional Properties of Irradiated Wheat; Analyse Physico-Chimique des Caracteristiques Germinatives et Nutritives du Ble Irradie; Fizicheskie i khimicheskie analizy svojstv rosta i pitatel'nykh kachestv obluchennoj pshenitsy; Analisis Fisicoquimico de Trigo Irradiado: Estudio de sus Caracteristicas Germinativas y Nutricionales. IAEA.
Pahissa Campa, J., Gabarain, R. V.A., De Pahissa, M. H.H., and Bassa, L. 1966. "Physical and Chemical Analysis of the Germinating and Nutritional Properties of Irradiated Wheat; Analyse Physico-Chimique des Caracteristiques Germinatives et Nutritives du Ble Irradie; Fizicheskie i khimicheskie analizy svojstv rosta i pitatel'nykh kachestv obluchennoj pshenitsy; Analisis Fisicoquimico de Trigo Irradiado: Estudio de sus Caracteristicas Germinativas y Nutricionales." IAEA.
@misc{etde_22118873,
title = {Physical and Chemical Analysis of the Germinating and Nutritional Properties of Irradiated Wheat; Analyse Physico-Chimique des Caracteristiques Germinatives et Nutritives du Ble Irradie; Fizicheskie i khimicheskie analizy svojstv rosta i pitatel'nykh kachestv obluchennoj pshenitsy; Analisis Fisicoquimico de Trigo Irradiado: Estudio de sus Caracteristicas Germinativas y Nutricionales}
author = {Pahissa Campa, J., Gabarain, R. V.A., De Pahissa, M. H.H., and Bassa, L.}
abstractNote = {The authors exposed wheat to radiation at various dose levels for the purpose of determining the physical and chemical effects on whole grain (its behaviour as seed) and flour (nutritional value). They used the Surena M.A.G. variety of wheat, which is cultivated in Argentina and was supplied by the National Wheat Board. A Canadian Gamma cell 220 apparatus was employed, equipped with a 13 000-Ci {sup 60}Co source and capable of delivering a dose of approximately 1 Mrad/h. Irradiation was carried out at the following dose levels: 10, 15, 20, 50, 100, 150, 200, 300, 500, 1000, 1500 and 2000 krad. The following analytical values were determined: (a) whole wheat - hectolitric weight, moisture content, percentage of proteins (nitrogen content x 13.5), Zeleny figure, ash content, ability to germinate (two and three days); (b) flour - moisture content, percentage of proteins (nitrogen content x 13.5), Zeleny figure, ash content, alcoholic acidity, maltose content, wet gluten content, dry gluten content, farinograph values (absorption of water, development time, degree of sponginess, Brabender moisture tester), alveograph values (stretch-resistance, stretch, degree and rate of deformation, ratio of stretch-resistance to stretch), extensometer values (work required to stretch dough, stretch-resistance, stretch, ratio of stretch-resistance to stretch), bread-making characteristics (weight of bread, volume of bread and specific volume). The same values were also determined for non-irradiated wheat. Sufficient quantities of wheat were irradiated to permit analyses of samples after different periods of time had elapsed. The analytical values were found to vary with dose, marked differences (with respect to the control sample) being noted in the texture, odour, colour and taste of bread made with wheat that had received the highest doses. To determine changes in nutritional value the irradiated wheat was included in the diet of rats, both immediately following irradiation and after various periods of time had elapsed. The development of the rats, in particular that of their blood picture and bone marrow, was then closely followed. (author) [French] Dans leur plan de travail, les auteurs ont prevu l'irradiation de ble a des doses diverses en vue de determiner les effets physiques et chimiques sur les grains et la farine, le comportement du ble en tant que semence et sa valeur alimentaire; Ils ont utilise la variete Surena M. A.G., qui est cultivee en Argentine et dont des echantillons avaient ete fournis par l'Office national de cereales. Pour l'irradiation, ils se sont servi d'un appareil canadien Gammacell 220, de 13 000 Ci de cobalt-60, fournissant une dose d'environ lMrad/h. Des irradiations ont ete effectuees aux doses suivantes: 10, 15, 20, 50, 100, 150, 200, 300, 500, 1000, 1500 et 2000 krad. On a analyse les echantillons irradies pour determiner les valeurs suivantes: a) pour le ble entier: poids de l'hectolitre, humidite, proteines en pour cent (base azote multipliee par 13, 5), Zeleny, cendres, pouvoir germinatif (deux et trois jours); b) pour la farine : humidite, proteines (base azote multipliee par 13,5), Zeleny, cendres, acidite alcoolique, maltose, gluten humide, gluten sec; procedes utilises: farinographe (absorption d'eau, temps de formation de la pate, degre d'elasticite, valorimetre de Brabender); alveographe (tenacite, extensibilite, travail de deformation, rapport tenacite/extensibilite); extensimetre (force, resistance, extensibilite, rapport resistance/extensibilite); panification (poids du pain, volume du pain et volume specifique). Parallelement, il a ete procede aux memes mesures sur du ble non irradie. Etant donne les quantites irradiees, on a pu conserver des echantillons en vue de proceder a l'analyse des memes parametres apres divers laps de temps. Les diverses valeurs analysees ont accuse des variations en fonction de la dose. En ce qui concerne la texture, l'odeur, la couleur et le gout du pain, les doses les plus fortes ont engendre des differences tres sensibles par rapport a l'echantillon temoin. Pour determiner la valeur alimentaire du grain irradie, les auteurs en ont inclus dans la ration alimentaire de rats, aussitot apres l'irradiation et, par la suite, a divers intervalles. On a suivi l'evolution des animaux et plus particulierement celle de leur systeme sanguin et de leur moelle osseuse. (author) [Spanish] El plan de trabajo contemplo la irradiacion de trigo a distintos niveles de dosis, a fin de determinar los efectos fisicos y quimicos sobre grano entero y harina, su comportamiento como semilla y su valor alimenticio. Se utilizo la variedad Surena M. A.G. que se cultiva en la Republica Argentina, suministrada por la Junta Nacional de Granos. Se empleo para irradiar un Gammacell 220 (Canadiense) provisto de 13 000 Ci de cobalto-60 y que provee una dosis aproximada de 1 Mrad/h. Se han realizado irradiaciones a los siguientes niveles de dosis: 10, 15, 20, 50, 100, 150, 200, 300, 500, 1000, 1500 y 2000 krad. Se determinaron los siguientes valores analiticos de las muestras irradiadas: a) Sobre trigo entero: peso hectolitrico, humedad, proteinas por ciento (base nitrogeno por 13, 5), Zeleny, cenizas, energia germinativa (2 y 3 dias), b) Sobre harina, humedad, proteinas (base nitrogeno por 13, 5), Zeleny, cenizas, acidez alcoholica, maltosa, gluten humedo, gluten seco, farinografo (comprende: absorcion de agua, tiempo de desarrollo de la.masa, grado de aflojamiento: valorimetro Brabender), alveografo (comprende: tenacidad, extensibilidad, trabajo de deformacion, relacion tenacidad/extensibilidad), extensografo (comprende: energia, resistencia, extensibilidad, relacion resistencia/extensibilidad), panificacion (comprende: peso del pan, volumen del pan, y volumen especifico). Paralelamente se realizaron las mismas determinaciones con trigo sin irradiar. Las cantidades irradiadas permitieron conservar muestras para realizar los analisis de los mismos parametros luego de transcurridos diversos lapsos. Se apreciaron distintas variaciones en los valores analiticos determinados, variaciones que dependian de la dosis. En cuanto a la textura, olor, color y sabor del pan, se observaron diferencias sumamente marcadas respecto al testigo, para las dosis mas elevadas. Para evaluar el valor alimenticio del grano irradiado, se emplearon ratas a las cuales se les incluyo en la dieta dicho material. La incorporacion se realizo inmediatamente despues de la irradiacion, y con posterioridad a lapsos variables. Se controlo la evolucion de los animales y fundamentalmente el cuadro hematico y medula osea. (author) [Russian] Pshenicu obluchali razlichnymi dozami s cel'ju opredelit' himicheskoe i fizicheskoe vlijanie obluchenija na celoe zerno (ego povedenie kak semeni) i muku (pishhevaja cennost'). V opyte ispol'zovali raznovidnost' pshenicy Surena M. A. G., kul'tiviruemoj v Argentine, ona byla postavlena Nacional'noj organizaciej po pshenice. Byl primenen pribor kanadskaja gamma-kamera 220 s istochnikom kobal't-60 moshhnost'ju 13 000 kjuri, sposobnym davat' dozu priblizitel'no 1 mrad/chas. Pshenicu obluchali dozami 10, 15, 20, 50,100,150, 200,-300, 500,1000, 1500 i 2000 kilorad. Byli opredeleny sledujushhie analiticheskie velichiny: a) po celomu zernu - ves 1 gektolitra, vlazhnost', procent proteina (soderzhanie azota h 13,5), cifra Zeleny, soderzhanie zoly, sposobnost' k prorastaniju (2 i 3 dnja); b) po muke - vlazhnost', procent proteina (soderzhanie azota h 13,5), cifra Zeleny, soderzhanie zoly, alkogol'naja kislotnost', soderzhanie solodovogo sahara, soderzhanie zhidkoj klejkoviny, soderzhanie suhoj klejkoviny, farintrafi- cheskie velichiny (pogloshhenie vody, vremja razvitija, stepen' poristosti, shhup dlja izmerenija vlazhnosti Brabendera), al'veograficheskie velichiny (soprotivlenie testa raskatyvaniju, rastjagivanie, stepen' i skorost' deformacii, sootnoshenie soprotivlenija na raskatyvanie'i raskatyvanija), velichiny rasshirenija (rabota, trebuemaja dlja raskatyvanija testa, soprotivlenie raskatyvaniju, raskatyvanie, otnoshenie soprotivlenija raskatyvaniju k raskatyvaniju), harakteristiki, kasajushhiesja vypechki hleba (ves, ob{sup e}m i udel'nyj ob{sup e}m hleba). Te zhe samye velichiny byli opredeleny takzhe dlja neobluchennoj pshenicy. Dostatochnoe kolichestvo pshenicy bylo oblucheno s tem, chtoby mozhno bylo osushhestvit' analizy obrazcov po istechenii razlichnyh periodov vremeni. Byli najdeny analiticheskie velichiny, menjajushhiesja s dozoj, otmecheny razlichija (s uchetom kontrol'nogo obrazca), registriruemye v teksture, aromate, cvete i vkuse hleba, izgotovlennogo iz pshenicy, obluchennoj samymi bol'shimi dozami. Dlja opredelenija izmenenij v pitatel'nyh svojstvah obluchennaja pshenica byla vkljuchena v racion krys kak neposredstvenno posle obluchenija, tak i spustja nekotoroe vremja. Posle jetogo byli provedeny tshhatel'nye nabljudenija za razvitiem krys, v chastnosti za razvitiem ih kartiny krovi i kostnogo mozga. (author)}
place = {IAEA}
year = {1966}
month = {Nov}
}