Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains

This study evaluated the starch digestibility, physicochemical properties and cooking characteristics of polished rice（varieties IRGA417 and IAC202） subjected to the doses of 0（as the control）, 1, 2 and 5 k Gy of gamma radiation. The highest dose decreased the apparent amylose content, peak viscosit...

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Bibliographic Details
Published in:Rice science 2017, Vol.24 (1), p.48-55
Main Authors: Polesi, Luís Fernando, Junior, Manoel Divino da Matta, Sarmento, Silene Bruder Silveira, Canniatti-Brazaca, Solange Guidolin
Format: Article
Language:English
Subjects:
60Co
amylose
cooking property
digestibility
gamma radiation
Oryza sativa
starch
体积膨胀率
大米
淀粉消化率
理化性质
蒸煮特性
表观直链淀粉含量
辐照
高剂量
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Summary:This study evaluated the starch digestibility, physicochemical properties and cooking characteristics of polished rice（varieties IRGA417 and IAC202） subjected to the doses of 0（as the control）, 1, 2 and 5 k Gy of gamma radiation. The highest dose decreased the apparent amylose content, peak viscosity, water absorption and volume expansion. Irradiation increased the solid loss by 119% and 187% for IAC202 and IRGA417, respectively, when comparing the higher dose with the control. For IAC202, irradiation decreased the rapidly digestible starch and increased the slowly digestible starch（SDS） and resistant starch（RS）. IRGA417 showed an elevation of SDS and a reduction in RS. And 1 k Gy dose of gamma radiation generated the highest level of RS for both the two varieties and presented the smallest changes in other physicochemical and cooking properties.
ISSN:1672-6308
1876-4762
DOI:10.1016/j.rsci.2016.07.005