Abstract
The present study was aimed at determining the effect of gamma irradiation on off-flavour generation in four varieties of soybean with different seed coat colour. A significant enhancement in the level of anthocyanins in dark coloured varieties at all doses was observed. The isoflavones increased significantly at 0.25 kGy irradiation in all four varieties, while tocopherols were enhanced significantly only in dark varieties. The off-flavour determining parameters viz. Lipoxygenase activity, thiobarbituric acid number and carbonyl value decreased significantly in dark coloured varieties. Low doses of gamma irradiation, thus, seems to be a potential method for enhancing consumer acceptability of soybean.
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