Effect of gamma irradiation on the flavour and flatulence causing oligosaccharides from broad bean ( [formula omitted] L.

Abstract

Effect of gamma - irradiation ( 2.5–10 KGy ) on the flavour and flatulence causing oligosaccharides of broad bean were investigated. The method used for the cooked flavour analysis involved low temperature distillation. Gaschromatography was used to separate the flavour extracts into their various constituents. The major volatile free fatty acids isolated are C16, C18, C18:1, and C20. Identification of the major peaks from the non-acid fraction were carried out. Identified peaks were hydrocarbones, alcohols, ketones, aldehydes and phenoles. Most of the compounds found to increase with increase in radiation dose. On the other hand, sensory evaluation tests indicated no changes in broad bean flavour quality after irradiation. Sugars were also analysed by gas chromatographic method after TMS-ether derivation. Fructose, ∞ and β -glucose, sucrose, raffinose and stachyose were the major sugars present. The gas - forming oligosaccharides were found to decrease with increase in dose applied. On the other hand, other sugars found to increase with increase in radiation dose.