Effect of gamma irradiation on microbiological properties, color, texture, and antioxidant activity of black tofu
3
Issued Date
2025-10-01
Resource Type
ISSN
0969806X
eISSN
18790895
Scopus ID
2-s2.0-105003767659
Journal Title
Radiation Physics and Chemistry
Volume
235
Rights Holder(s)
SCOPUS
Bibliographic Citation
Radiation Physics and Chemistry Vol.235 (2025)
Suggested Citation
Khumhaeng S., Eamsiri J., Patan N., Likitwattanasade T. Effect of gamma irradiation on microbiological properties, color, texture, and antioxidant activity of black tofu. Radiation Physics and Chemistry Vol.235 (2025). doi:10.1016/j.radphyschem.2025.112869 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/109958
Title
Effect of gamma irradiation on microbiological properties, color, texture, and antioxidant activity of black tofu
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Corresponding Author(s)
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Abstract
Gamma irradiation is a non-thermal process renowned for efficiently deactivating microorganisms, ensuring safety, and prolonging shelf life. The aim of this study was to investigate the impact of gamma irradiation on various properties of black tofu, including microbial population, color, texture, and antioxidant properties. Black tofu samples underwent irradiation doses of 0, 3, 6, and 9 kGy before being stored at 25 °C. Microbial analysis of the irradiated black tofu showed improved quality after gamma irradiation. The irradiation had little effect on the color and texture of the black tofu. Redness (a∗ value) and chewiness increased slightly at a high irradiation dose. The antioxidant activities of black tofu did not change after irradiation. The results demonstrate that gamma irradiation could extend the shelf life of black tofu with no adverse effects on its qualities.