摘要：Effects of gamma irradiation on the quality of food legumes was investigated. Two lentil, one kabuli chickpea and one bean sample were irradiated at the doses of 1.0, 2.5, 5.0, 10.0, 20.0 kGy using the 60Co source. The samples were analyzed for hydration capacity and hydration index, swelling capacity and swelling index, dry and wet cooking times. Generally, at lower doses (1.0-2.5 kGy), irradiation treatment did not significantly affect the water absorption properties of the food legumes. Irradiation reduced both dry and wet cooking times significantly. At higher doses (10.0-20.0 kGy) irradiation treatment significantly affected the water absorption properties and cooking times of all food legumes. But, distinct off-flavor and odor were observed at these higher doses.
