Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains

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• 作者：Luí ; s Fernando Polesi^a ; ^{lfpolesi@yahoo.com.br} ; Manoel Divino da Matta Junior^b ; Silene Bruder Silveira Sarmento^b ; Solange Guidolin Canniatti-Brazaca^b
• 关键词：Oryza sativa ; gamma radiation ; 60Co ; amylose ; starch ; digestibility ; cooking property
• 刊名：Rice Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：24
• 期：1
• 页码：48-55
• 全文大小：203 K
• 卷排序：24

文摘

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 kGy 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 kGy 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.