a b s t r a c t
The present study evaluated cashew nuts’ quality as a function of g-irradiation dose in order to determine
dose levels causing minimal undesirable changes to the product. Physicochemical (colour, peroxide
value, hexanal content, fatty acid composition, volatile compounds) and sensory (colour, texture, odor,
taste) properties of cashew nuts were determined after irradiation at doses up to 7 kGy. Results showed
a five-fold increase in peroxide value (PV) and a two-fold increase in hexanal content after irradiation at
a dose of 7 kGy. Of the fatty acids determined, stearic acid concentration increased while oleic acid
decreased with irradiation dose. PUFA were unaffected by irradiation. Volatile compounds such as
aldehydes, ketones and alcohols increased after irradiation indicating enhanced lipid oxidation. Colour
parameter a* increased (p < 0.05) at doses >3 kGy while colour parameters L* and b* remained unaffected
by irradiation. Sensory analysis showed that cashew nuts remained organoleptically acceptable at
doses