Work

Microstructural and rheological properties of irradiated rice

Year: 2013

Type: article

Abstract: The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal.

Source: Ciência e Agrotecnologia

DOI: 10.1590/s1413-70542013000300006

Authors: Ívina Catarina de Oliveira Guimarães, Joelma Pereira, Vanda Maria de Oliveira Cornélio, Luiz Roberto Batista, Eric Batista Ferreira

Institutions: Universidade Federal de Lavras, Empresa de Pesquisa Agropecuária de Minas Gerais, Universidade Federal de Alfenas

Language: English

Topic: Radiation Effects and Dosimetry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $240