Changes to physicochemical properties and aroma of irradiated rice

Sirisoontaralak, Porntip; Noomhorm, Athapol

doi:10.1016/j.jspr.2005.04.001

Cited by 64 publications

(56 citation statements)

References 18 publications

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“…This was in contrast to a study by Perez and Juliano (1979), where it was reported that hardness of cooked rice increased as moisture content decreased. However, the result of this study is in parallel with the results produced by irradiated raw rice (Sirisoontaralak and Noomhorn 2006b). It was reported that cooked rice hardness decreased as much as 37 % after 2.0 kGy of irradiation dosage were subjected to raw, low-amylase rice.…”

Section: Preliminary Studiessupporting

confidence: 77%

“…The increase of total solids in residual cooking water after ozone treatment concurred with Saburlase et al (1991). Sirisoontaralak and Noomhorn (2006b) explanation of the increase in total solids in cooking water after ozone treatment was due to aging. Aging is a solgel transformation of colloidal starch and protein into a more stable, water-insoluble physical form during storage.…”

Section: Preliminary Studiessupporting

confidence: 70%

“…Decrease in solids in cooking water of aged rice was confirmed by Gujral and Kumar (2003). Amylose and amylopectin structures disrupted to smaller linear fragments by ozone treatment which could result in difficulty of colloidal starch changing to a water insoluble form (Sirisoontaralak and Noomhorn 2006b). As a consequence there is greater vulnerability of ozone-treated rice to disintegrate during cooking.…”

Section: Preliminary Studiesmentioning

confidence: 85%

“…These observations may be explained by the breakdown of glycosidic and peptidic linkages promoted during ozone treatment. Breakdown products such as carbonyl and amino compounds react (Maillard reaction) further forming colored compounds (Sirisoontaralak and Noomhorn 2006b). Another probable cause of yellowing in ozone-treated rice is melanoidins formed due to oxidation of phenols (Roy et al 1991).…”

Section: Preliminary Studiesmentioning

confidence: 99%

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Changes in physicochemical characteristics of ozone-treated raw white rice

2013

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Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardness of uncooked rice, adhesiveness and hardness of cooked rice, cooking quality and total solids. Results have shown that moisture content, adhesiveness and hardness of cooked rice and uncooked rice have not undergone any significant changes (P>0.05) in comparison with controlled rice sample. Meanwhile, color (L* and b* value), pH, total solids and cooking quality results have shown significant changes (P<0.05). These analyses proved that limitations should be applied to ozone concentration and exposure time to minimize any detrimental effects on the physicochemical characteristics of rice.

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Section: Preliminary Studiessupporting

confidence: 77%

Section: Preliminary Studiessupporting

confidence: 70%

Section: Preliminary Studiesmentioning

confidence: 85%

Section: Preliminary Studiesmentioning

confidence: 99%

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Changes in physicochemical characteristics of ozone-treated raw white rice

2013

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“…A perda de sólidos solúveis, no arroz branco polido irradiado (17,0%), foi significativamente maior que no arroz não irradiado (10,35%), concordando com os resultados obtidos por Sirisoontaralak & Noomhorm (2006). Zanão (2009), estudando o efeito da irradiação nas propriedades de pasta do arroz, observaram que mesmo doses baixas de irradiação gama (até 1,0 kGy) culminaram na modificação da microestrutura do amido, resultando em significativa redução da viscosidade da pasta.…”

Section: Resultsunclassified

Qualidade tecnológica do arroz branco polido submetido à irradiação gama (Co60)

et al. 2013

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Technological quality of white rice subjected to gamma irradiation (Co )The application of ionizing radiation to ensure grain safety has been proposed as an effective and safe alternative to pesticides and a promising practice to extend the shelf life and reduce crop losses. However, like other treatments for food preservation, irradiation can change the product quality. Thus, the objective of this study was to evaluate the quality of cooking rice subjected to different doses of Co 60 gamma irradiation (0kGy, 6.5 kGy and 7.5 kGy). The results showed that rice irradiated with 7.5 kGy had a significantly higher cooking time (18.21 min.) than with the doses 6.5 KGy (17.11 min) and 0 kGy (16.83 min.). The average volume expansion of the non-irradiated rice was 365.65%, while for irradiated rice, it was lower with 322.19%. The loss of soluble solids was significantly higher in irradiated polished white rice (17.0%) than in non-irradiated rice (10.35%). Although gamma irradiation has influenced some rice cooking Recebido para publicação em 22/03/2012 e aprovado em 03/06/2013. 1 Este trabalho é parte da dissertação de mestrado da primeira autora.

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The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products

Nakornpanom

Sirisoontaralak

2014

Functional Foods and Dietary Supplements

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Changes to physicochemical properties and aroma of irradiated rice

Cited by 64 publications

References 18 publications

Changes in physicochemical characteristics of ozone-treated raw white rice

Changes in physicochemical characteristics of ozone-treated raw white rice

Qualidade tecnológica do arroz branco polido submetido à irradiação gama (Co60)

The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products

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