Radiation Physics and Chemistry 76 (2007) 18821884

Chemical, sensory and microbiological changes of gamma

irradiated coconut cream powder
Norimah Yusof

, Ros Anita Ahmad Ramli, Foziah Ali

Malaysian Nuclear Agency, Bangi, 43000 Kajang, Selangor, Malaysia
Received 28 January 2007; accepted 22 February 2007
Abstract
A study was carried out to determine optimum decontamination dose for a locally manufactured coconut cream powder. Samples were
gamma irradiated (015 kGy) and ageing process was achieved using GEER oven at 60 1C for 7 days, which is equivalent to one-year
storage at room temperature. Iodine value (IV), ranging from 4.8 to 6.4, was not affected by radiation doses and storage, however
peroxide value and thiobarbituric acid (TBA) generally increased with radiation doses. In most samples, peroxide value (meq/kg) reduced
after storage, whilst the TBA (mg malonaldehyde/kg), indicator for product quality, slightly increased. The sensory evaluation conducted
using 25 taste panellists indicated that scores on odour, creamy taste and overall acceptance for all irradiated samples at more than 5 kGy
were signicantly lower (Po0.05) than the control. However, the panellists could not detect any signicant differences among the
irradiation doses (P40.05). All stored products were signicantly different in colour, creamy taste, odour and overall acceptance
(Po0.05) when compared to the non-stored non-irradiated control. Microbiological count of the samples prior to irradiation was in the
range of 1 10
2
1.7 10
3
cfu/g with no detection of Salmonella sp. and Escherichia coli. No microbial colonies were detected after
irradiation. Based on the TBA and overall sensory acceptance, gamma irradiation of 5 kGy was found to be the optimum dose and lower
doses can be considered to decontaminate coconut cream powder.
r 2007 Elsevier Ltd. All rights reserved.
Keywords: Gamma irradiation; Coconut cream powder; Decontamination; Sensory evaluation; Storage
1. Introduction
Coconut milk, extracted freshly from shredded white
kernel of coconut fruit, Cocos nucifera, is heavily used in
Malaysian culinary. Recently, the milk is sold in cream
powder form, which is convenient for modern housewives.
It is produced under hygienic condition and can be kept for
a longer period. Malaysia, the worlds third largest
producer of desiccated coconut (CAC/RCP 4, 1971) is
currently exporting about 25,000 metric tons per year and
just started to export coconut cream powder to countries
where people have a taste for exotic foods.
Spray drying process of fresh coconut milk, a highly
advanced technology, is able to retain the natural aroma
and avour. The coconut cream powder, in dehydrated
form, can readily dissolve in water and equally good as
fresh coconut milk for cooking. Coconut cream powder is
widely used for instant cooking and in food manufacturing.
Recently, there is a demand from several food manufac-
turers to consider gamma irradiation for decontaminating
microbes especially the pathogens in coconut cream
powder. Gamma irradiation plant at Nuclear Malaysia
has been commercially irradiating herbs, spices, condi-
ments and dry food ingredients for decontamination over
the past several years and will consider irradiating coconut
related products responding to any request from the
industry with permission from the Ministry of Health.
Ionising radiations, causing no rise in temperature has
very little effect on avour, texture and other important
sensory properties (Yusof et al., 1988). So far only South
Africa gives clearance to irradiation of dried coconut since
1990 for decontamination (IAEA, 1995). However, we
could not nd any research publications on irradiated
coconut cream powder. The authority requested some
ndings on radiation effects on microbiological, chemical
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E-mail address: norimah@mint.gov.my (N. Yusof).
as well as sensory properties of coconut cream powder
before consider the request. Therefore, this study was
conducted to identify the optimum decontamination dose
that can be used without causing rancidity as coconut
cream powder has high fat content. Effects of irradiation
and storage on microbiological, chemical and sensory
properties were studied.
2. Materials and methods
2.1. Samples
Coconut cream powder was purchased at a supermarket
in the nearby township, Bandar Baru Bangi. The samples
(50 g in each aluminium pouch) were irradiated in two
batches, rstly at 5, 10 and 15 kGy and later at 1, 3 and
5 kGy. After irradiation, some samples were stored in
GEER oven for 7 days at 60 1C, which is equivalent to
storage for 1 year according to ISO 11137 (1995).
2.2. Chemical analysis
Thiobarbituric acid (TBA) test for detecting the devel-
opment of oxidation rancidity was measured by distillation
methods of AOAC 16th Edition. Iodine value (IV),
universally used to measure unsaturated halogenation of
double bonds and peroxide value (PV) of fat/oil, expressed
in term of miliequivalents of active oxygen per kilogram,
were also studied.
2.3. Sensory evaluation
Sensory evaluation tests were conducted by 25 panellists,
previously involved in taste testing of irradiated food, to
evaluate the level of acceptance of the irradiated coconut
cream powder and stored products. The samples were used in
making syrup, which was eaten with cendol, our local dessert.
Each panellist scored from scale 1 (least acceptable) to scale 5
(most acceptable) when tested four parameters, namely
odour, colour, creamy taste and overall acceptance.
2.4. Microbiological analysis
Microbiological analysis was conducted on ve brands
of coconut cream powder, coded as A, B, C, D
and E with at least three packages per brand were
analysed. One gram of sample was homogenised in 9 ml of
sterile maximum recovery diluent (MRD) (Oxoid) for
1 min. The samples were serial diluted to 10
6
and the
diluents (0.1 ml) of 10
3
10
6
were taken in duplicate for
total plate count using spread plate method on tryptone
soy agar (TSA) (Oxoid). The plates were incubated for
25 days at 3035 1C.
For the detection of Salmonella sp., 25 g sample was
diluted in 225 ml lactose broth and incubated at 37 1C for
24 h. One millilitre of sample was pipetted into two
different broths namely tetrathionate broth and selenite
cystine broth. A loopful of both samples was streak on
three different agars, which were Bismuth Sulphite Agar,
Salmonella Shigella Agar and Brilliant Green Bile Broth
Agar. Each sample was done in triplicate and incubated at
35 1C for 24 h. For the detection of E. coli, 25 g sample was
diluted in 225 ml lactose broth and incubated at 37 1C for
48 h. Sample of 0.1 ml was spread on Eosin Methylene Blue
(EMB) agar in triplicate.
The microbiological analysis was repeated on one of the
brands. Samples were analysed before and after irradiated
at several doses (1, 3, 5, 10 and 15 kGy).
3. Results and discussion
3.1. Chemical analysis
In the rst batch of irradiation (Table 1), samples
irradiated at 5, 10 and 15 kGy showed that IV, ranging
from 4.8 to 6.4, was not affected by radiation doses and
storage, however peroxide value (meq/kg) and TBA
(mg malonaldehyde/kg) signicantly increased with radia-
tion doses. In most samples, peroxide value reduced after
storage, whilst the TBA, indicator for product quality,
slightly increased. Further test is being carried out to nd
out if the reduction in peroxide value would lead to
increase in free fatty acid content during storage. In the
second batch, samples were irradiated at doses lower than
5 kGy. Peroxide value increased signicantly at 5 kGy while
TBA started at 3 kGy. Storage led to reduction in peroxide
value and increase in TBA in some samples. It seemed that
rancidity indicated by TBA might be inuenced not only
by radiation dose but also the freshness of the samples
(Table 2).
ARTICLE IN PRESS
Table 1
Chemical analysis of coconut cream powder before (0 month) and after storage (12 months)rst batch
Dose (kGy Peroxide value (meq/kg) TBA (mg malonaldehyde/kg) Iodine value (IV)
0 month 12 months 0 month 12 months 0 month 12 months
0 14.4071.10 c 12.1972.24 b 0.1270.02 d 3.3370.04 c 5.4570.33 b 6.0370.31 ab
5 46.3376.66 a 12.1570.49 b 0.7970.04 c 0.9470.12 d 5.5770.22 b 6.2970.31 a
10 31.3272.11 b 14.4870.93 b 1.2370.11 b 4.5070.27 b 4.8370.17 b 5.7270.22 b
15 26.3371.17 b 26.0273.25 a 1.4970.12 a 5.7270.17 a 6.3870.48 a 6.1270.31 b
Means with different letters (a, b, c, d) within a column were signicantly different at Po0.05.
N. Yusof et al. / Radiation Physics and Chemistry 76 (2007) 18821884 1883
3.2. Sensory evaluation
For all the samples irradiated at more than 5 kGy, scores
on odour, creamy taste and overall acceptance were
signicantly lower (Po0.05) than the control (Table 3).
The panellists could not detect any signicant differences
among the irradiation doses of 1, 3 and 5 kGy (P40.05).
All stored products, both irradiated and non-irradiated,
showed signicant reduction in sensory properties
(Po0.05) when compared to the control (Table 4).
Therefore, no further sensory test was conducted on
irradiated stored samples.
3.3. Microbiological test
The microbiological count for ve brands of coconut
cream powder prior to irradiation was considered low with
no detection of Salmonella sp. and E. coli. Total plate
counts for the brand A, B, C, D and E were
1.7 10
3
, 4.0 10
2
, 8 10
2
, 1 10
2
and 9 10
2
colonies
forming unit (cfu)/g, respectively. The counts were within
the microbiological limits, i.e. 10
5
cfu/g set by the Austra-
lian/New Zealand and Malaysian Standards. No colonies
were detected after irradiation even at 1 kGy, indicating
that the overall D
10
value (radiation dose required to reduce
one log cycle of the microbial population) is estimated not
exceeds 0.3 kGy. In fact these particular batches of the
products may not require any decontamination treatment.
Should there is a need to contaminate the product to meet
the permissible level of 10
5
cfu/g, 13 kGy is sufcient to
reduce microbial population. The absence of Salmonella sp.
and E. coli further indicated that the products were
acceptable for consumption.
4. Conclusion
Gamma irradiation not more than 5 kGy can be
considered for decontamination of coconut cream powder.
Irradiation dose as low as 1 kGy can be used depending on
the microbiological quality of the coconut cream powder.
However, we strongly believe that by improving the
handling in the processing, the product can be of high
quality with low microbiological count and free from
pathogenic microbes, which will warrant no further
treatment for decontamination.
References
Australian New Zealand Food Standard Code. AS/NZ Standard
1.6.1Microbiological limits for food. /http://www.anzfa.gov.au/
assistanceforindustry/userguides/userguidetostandard11269.cfmS.
CAC/RCP 4, 1971. Desiccated Coconut, vol. 54.
International Atomic Energy Agency (IAEA), 1995. Food Irradiation
Newsletter (Supplement to Food Irradiation Newsletter). October
1995, vol. 19, no. 2, p. 11.
International Standard Organisation (ISO), 1995. Sterilization of health
care products: requirement for validation and routine control
radiation sterilization. ISO 11137:1995, Geneva.
Malaysian Food Act and Regulations (Amendment April 2004). MDC
Publishers.
Yusof, N., Latifah, A., Mohamad, L.J., 1988. Effects of gamma
irradiation and processing on the quality of chili sauce. J. Malaysian
Nucl. Sci. 6 (1), 16.
ARTICLE IN PRESS
Table 2
Chemical analysis of coconut cream powder before (0 month) and after
storage (12 months)second batch
Dose (kGy) Peroxide value (meq/kg) TBA (mg malonaldehyde/kg)
0 month 12 months 0 month 12 months
0 3.1370.69 bc 0.7270.12 d 0.3270.16 b 0.5170.03 b
1 2.3270.33 c 1.7970.13 c 0.4870.15 b 0.6570.08 b
3 3.5570.29 b 2.2470.45 b 1.3270.19 a 0.8470.11 a
5 7.4071.12 a 3.8370.12 a 1.6670.07 a 0.8970.13 a
Means with different letters (a, b, c, d) within a column were signicantly
different at Po0.05.
Table 3
Average score for sensory evaluation on coconut cream powder brand
Dose (kGy) Mean7S.D.
Odour Creamy taste Colour Overall acceptance
0 3.971.0 a 3.571.0 a 3.671.2 a 3.671.0 a
1 3.471.1 a 3.170.8 a 3.070.7 a 3.170.8 a
3 2.671.0 b 2.870.8 a 2.870.9 a 2.670.8 a
5 3.271.1 a 2.770.8 a 3.071.0 a 3.071.0 a
10 2.370.8 b 2.470.8 b 2.570.8 c 2.470.8 bc
15 2.371.0 b 2.371.0 b 2.871.1 bc 2.171.0 c
Means with different letters (a, b, c) within a column were signicantly
different at Po0.05.
Table 4
Average score of sensory evaluation for stored coconut cream powder
Storage (months) Mean7S.D.
Odour Creamy taste Colour Overall acceptance
0 3.971.0 a 3.671.0 a 3.571.3 a 3.671.2 a
12 2.671.3 b 2.871.1 b 2.771.2 b 2.771.0 b
Means with different letters (a, b) within a column were signicantly
different at Po0.05.
N. Yusof et al. / Radiation Physics and Chemistry 76 (2007) 18821884 1884