Application of Gamma Irradiation in Dried Cocoa (Theobroma Cacao L.) Seeds Physico-Chemical Properties

Abstract A preliminary study has been conducted on the Physicochemical properties of irradiated cocoa beans. Polyethylene (PE) plastic was used to pack dried After that, samples were vacuumed and using gamma rays at levels dose 2 kGy, 4 6 kGy as well non-irradiated control. Physico-chemical tested, including water content, pH, activity (Aw), protein, fat, polyphenols beans, immediately after irradiation process. The examination results revealed that moderate doses up did not affect moisture fat content whereas polyphenol tends increase. Therefore, can maintain quality beans such (Aw) protein increased. Further investigation is needed effect physicochemical other microbiological storage time.