Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice

Wu, Dianxing; Shu, Qingyao; Wang, Zhonghua; Xia, Yingwu

doi:10.1016/s0969-806x(01)00676-4

Cited by 142 publications

(95 citation statements)

References 11 publications

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“…Figure 1 shows that as the irradiation doses increase, the absorbance tends to decrease, possibly owing to chain scission processes and the alteration of the structure of the irradiated samples as well as the breakage of the glycosidic linkages of the polysaccharide. This result is supported by the reports of depolymerization by radiolysis of polysaccharides such as starch [26,27], chitosan [28] and β-glucan [21]. The levels of total sugars present in the irradiated OP according to measured absorbance showed no significant difference between the sample control indicating that the impact of gamma radiation at the doses analyzed, were not sufficient to modify the sugars present in OP.…”

Section: Comparison Of Radiation Doses and Absorbance For Total Sugarssupporting

confidence: 77%

Gamma Irradiation Induced Degradation of Orange Peels

et al. 2012

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Abstract:In this study, gamma irradiation induced degradation of orange peels (OP) was investigated. The lignocellulosic biomass degradation was carried out at doses of 0 (control), 600, 1800 and 3500 kGy using a Co-60 gamma radiation source. The samples were tested for total and reducing sugars. The concentrations of total sugars ranged from 0.530 g•g but not significantly, which suggests that lignocellulose and sugars profiles were partially degraded after gamma irradiation.

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Section: Comparison Of Radiation Doses and Absorbance For Total Sugarssupporting

confidence: 77%

Gamma Irradiation Induced Degradation of Orange Peels

et al. 2012

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“…Valores mais altos indicam textura mais firme (WU et al, 2002). A tendência à retrogradação do amido dos grãos tratados no presente estudo se tornou menos acentuada se comparada com a do amido de grãos de arroz não tratados.…”

Section: Propriedades De Pasta Dos Amidosunclassified

Efeito da irradiação gama nas características físico-químicas e sensoriais do arroz (Oryza sativa L.) e no desenvolvimento de Sitophilus oryzae L.

Zanão

Canniatti‐Brazaca

Sarmento

et al. 2009

Ciênc. Tecnol. Aliment.

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IntroduçãoO arroz está entre os mais importantes cereais cultivados e apresenta grande importância social (PEREIRA, 1996). Está presente nos países em desenvolvimento e é considerado um dos alimentos com melhor balanceamento nutricional, pois fornece 20% da energia e 15% da proteína "per capita" necessárias ao homem. O arroz é uma cultura extremamente versátil, que se adapta a diferentes condições de solo e clima, e é considerada a espécie de maior potencial de aumento de produção no combate à fome do mundo (GOMES; MAGALHÃES JÚNIOR, 2004).Mas, quando o arroz é armazenado, sofre danos pelas mais diversas causas, tais como temperatura, umidade, ataque de roedores, microrganismos e insetos, sendo os insetos os prin- AbstractThe objective of this research was to verify the viability of the gamma radiation as polished rice (Oryza sativa L.) conservation method. The samples were irradiated with doses of 0.5; 1.0; 3.0; and 5.0 kGy. Analysis of the grain breakage during the enriching process, longevity and reproduction of the Sitophilus oryzae L., centesimal composition, apparent amylose content, starch paste properties, color (instrumental), and the sensorial evaluation of raw and cooked rice were performed. It was verified that the irradiation did not change the percentage of grain breakage during the enrichment process, and it caused a negative effect on the development of insects. The irradiation did not change significantly the centesimal composition and the apparent amylase content. The Tukey test (p ≤ 0.05) was conducted to verify the differences between the treatments. Gamma irradiation affected the pasting properties of the rice flour. Pasting parameters as temperature, peak, final viscosity, and setback values showed decreasing values with irradiation doses. Differences were detected in the sensorial aspect among the samples, and the sample irradiated with the dose of 1.0 kGy presented greater averages. Regarding the instrumental color parameter, it was observed the difference in the values b* indicating that the rice changed the white color for yellowish with the increase in the irradiation dose. The irradiation dose of 1.0 kGy proved the best to meet the objectives of this study. Keywords: rice; irradiation; sensorial; starch; Sitophilus oryzae L. ResumoA pesquisa teve como objetivo verificar a viabilidade da radiação gama como método de conservação do arroz polido (Oryza sativa L.). As amostras foram irradiadas com doses 0,5; 1,0; 3,0; e 5,0 kGy. Foram realizadas análises da quebra do grão no beneficiamento, da longevidade e reprodução do Sitophilus oryzae L., a composição centesimal, o conteúdo de amilose aparente e propriedades de pasta dos amidos, e análises para cor (instrumental) e análise sensorial do arroz cru e cozido. Foi utilizado teste de Tukey (p ≤ 0,05) para verificar a diferença estatística entre os tratamentos. A irradiação não alterou a porcentagem de quebra dos grãos durante o beneficiamento e causou efeito negativo no desenvolvimento dos insetos. A irradiação não alterou de maneira signifi...

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“…According to Wu et al (2002), the retrogradation parameter is frequently used as an indicator of the firmness of cooked rice. Higher values indicate firmer texture.…”

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confidence: 99%

Microstructural and rheological properties of irradiated rice

et al. 2013

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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.Index terms: Free radical, paste characteristics, food irradiation. RESUMOA qualidade culinária do arroz resulta diretamente em seu valor de mercado e aceitação do consumidor. Assim, no presente estudo, avaliou-se o efeito da irradiação gama sobre as propriedades do amido do arroz branco polido, bem como na sua característica de pasta. Doses de 6,5 kGy e 7,5 kGy não alteraram a microestrutura dos grânulos de amido de arroz, mas interferiram nas propriedades reológicas quando comparado ao tratamento controle, resultando na redução da viscosidade máxima e final; e retrogradação. Esse resultado pode estar correlacionado à presença de radicais livres no arroz branco polido recém-irradiado, os quais se estabilizaram ao passar quatro meses. Desde que as propriedades microestruturais e reológicas se encontrem dentro dos valores associados à qualidade do arroz, a irradiação gama não altera as características determinantes para a aceitação do cereal.Termos para Indexação: Radical livre, características de pasta, irradiação de alimentos.

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Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice

Cited by 142 publications

References 11 publications

Gamma Irradiation Induced Degradation of Orange Peels

Gamma Irradiation Induced Degradation of Orange Peels

Efeito da irradiação gama nas características físico-químicas e sensoriais do arroz (Oryza sativa L.) e no desenvolvimento de Sitophilus oryzae L.

Microstructural and rheological properties of irradiated rice

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