Characterization of the physical properties of electron-beam-irradiated white rice and starch during short-term storage

Electron-beam irradiation (EBI) is a cold sterilization technology used in the irradiation processing of food, including rice. Herein, the effects of EBI on the swelling power, color, pasting, and sensory properties of white rice after short-term storage were analyzed. Samples were electron-beam irr...

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Bibliographic Details
Published in:PloS one 2019-12, Vol.14 (12), p.e0226633-e0226633
Main Authors: Du, Zhihong, Xing, Jiali, Luo, Xiaohu, Wang, Li, Pan, Lihong, Li, Yulin, Wang, Ren, Liu, Yuntao, Li, Xiaohong, Chen, Zhengxing
Format: Article
Language:English
Subjects:
Biology and Life Sciences
Brittleness
Dose-Response Relationship, Radiation
Electron beams
Electron irradiation
Electrons
Engineering
Fermentation
Food irradiation
Food Irradiation - methods
Food processing
Food Storage - methods
Food Storage - standards
Insects
Irradiation
Laboratories
Medicine and Health Sciences
Methods
Microorganisms
Oryza - radiation effects
Physical properties
Physical Sciences
Proteins
Quality Control
Radiation dosage
Research and Analysis Methods
Rice
Sensory evaluation
Sensory properties
Starch
Starch - radiation effects
Sterilization
Storage
Swelling
Viscosity
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Summary:Electron-beam irradiation (EBI) is a cold sterilization technology used in the irradiation processing of food, including rice. Herein, the effects of EBI on the swelling power, color, pasting, and sensory properties of white rice after short-term storage were analyzed. Samples were electron-beam irradiated at 0, 2, 4, 6, or 8 kGy and stored at 25 °C or 37 °C for up to 75 days. Results showed that swelling power and major pasting viscosities (including peak, breakdown, and setback viscosities) at both storage temperatures decreased with increased irradiation dose. Negative correlations were also observed between the major viscosities of pasting properties and irradiation dose at both storage temperatures. During sensory evaluation, extremely low scores for rice hardness, appearance, taste, and overall acceptability were obtained for rice subjected to high EBI dose (>4 kGy). However, rice stored at 37 °C showed lower performance than rice at 25 °C in terms of the abovementioned parameters. By contrast, the sensory properties at irradiation doses between 2 and 4 kGy were better than those of the control group at both storage temperatures. All these findings indicated the potential of low-dose (
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0226633