Potential of Radiation Sterilization Tempe Pasta as Enteral Nutrition for Patients with Naso Gastric Tube (Ngt) Equipment

Abstract

Food irradiation process has a potential to promote of a safe, adequate and nutritious food supply for hospital diets. It has two applications that can contribute to the health and well being of humanity, i.e. the elimination of foodborne pathogens microorganisms, and the preservation of foods by the destruction of pests. Effects of ionizing radiation on tempe pasta selected as samples for patient food intake through Naso Gastric Tube (NGT) has been studied. Tempe pasta was vacuum packed in a laminate pouch of po lyesteraluminum foil- linear low density polyethylene and gamma irradiated at doses of 10 kGy and 25 kGy , respectively 1 under cryogenic condition and then stored at room temperature for 6 and 12 weeks. Some quality parameters were observed. There was no significant differences between un irradiated and irradiated tempe pasta on the moisture content, pH, protein content and viscosity. Meanwhile isojlavon genestein content and antioxidant capacity showed an increase by increasing irradiation dose up to 12 weeks of storage. Malonaldehyde content in tempe pasta was accelerating by increasing the irradiation dose and extending the storage period but Peroxide value was not detected in all treated samples. The irradiated tempe pasta at certain degree of viscosity and particle size could be considered as protein base food intake for immunocompromised patients through Naso Gastric Tube (NGT)