Improving of Egyptian Rice by Means of Gamma Irradiation

Saadany, R. M. A. El; Foda, Y. H.; Saadany, F. M. El

doi:10.1002/star.19790310706

Cited by 12 publications

(6 citation statements)

References 7 publications

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“…These results indicated an increase of solubility because of depolymerization of the starch chain (Deschreider, 1960). El Saadany et al (1979) also observed an increase in rice starch solubility as dose levels increased. The increase in wheat starch solubility on irradiation has been attributed to losses of molecular weight components formed by starch degradation (MacArthur and D'Appolonia, 1984).…”

Section: Effects Of Gamma-irradiation Variety and Storage On Starch mentioning

confidence: 71%

“…The increase in soluble starch content of residual cooking water (Table 3) with increase in dose levels suggested the degradation of the starch grain structure. These results indicated an increase of solubility because of depolymerization of the starch chain (Deschreider, 1960). El Saadany et al (1979 also observed an increase in rice starch solubility as dose levels increased.…”

Section: Effects Of Gamma-irradiation Variety and Storage On Starch mentioning

confidence: 90%

“…Studies have been conducted to produce quick-cooking brown rice that involved such physical methods as fissuring, soaking, cooking, drying (Roberts, 1972;Luh et al, 1980;Roberts et al, 1980;McCabe, 1976) and chemical treatments (Cox and Cox, 1975;Smith et al, 1985). Some studies reported that gamma-irradiation reduced cooking time in legumes and rice (Rao and Vakil, 1985;El Saadany et al, 1979).…”

Section: Introductionmentioning

confidence: 99%

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Cooking Quality of Brown Rice as Influenced by Gamma Irradiation, Variety and Storage

Sabularse¹,

Liuzzo

Rao

et al. 1991

Journal of Food Science

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Two long grain and one medium grain brown rice varieties were gammairradiated at 1.0 and 2.0 kGy to ascertain if cooking time could be decreased and to determine effects of storage on chemical and physical characteristics. A tendency toward decreased cooking time was observed as dose level increased. Cooking time was not significantly (P~0.05) affected by storage. A trend was noted in water uptake ratios, soluble starch of residual cooking water and volume 'expansion due to irradiation. Storage of irradiated rice produced similar changes to those of nonirradiated rice. Variety also contributed to differences in irradiated samples, such as cooking times, water uptake, starch retention and grain volume expansion.

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Section: Effects Of Gamma-irradiation Variety and Storage On Starch mentioning

confidence: 71%

Section: Effects Of Gamma-irradiation Variety and Storage On Starch mentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Cooking Quality of Brown Rice as Influenced by Gamma Irradiation, Variety and Storage

Sabularse¹,

Liuzzo

Rao

et al. 1991

Journal of Food Science

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“…Wang et al (1983) have reported no change in cooking quality of rice up to a 3 kGy dose. Elasaadany et al (1979) and Sabularse et al (1991) have shown a slight reduction in cooking time of rice at doses of more than 1 kGy.…”

Section: Discussionmentioning

confidence: 98%

“…(1983) have reported no change in cooking quality of rice up to a 3 kGy dose. Elasaadany et al . (1979) and Sabularse et al .…”

Section: Discussionmentioning

confidence: 99%

Disinfestation of Basmati rice by the use of γ‐radiation

Rao

Gholap

Adhikari

et al. 2000

Int J of Food Sci Tech

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Summary The effect of low‐dose γ‐radiation on prepacked Basmati rice was studied in order to achieve disinfestation. Basmati rice procured from the local market was repacked in 1 kg pouches made from high‐density polyethylene (HDP) and biaxially oriented polypropylene : low‐density polyethylene (BOPP/LDP) laminate and irradiated at doses from 0.25 to 1.0 kGy. Within 1 month of storage at room temperature, non‐irradiated (control) Basmati rice developed heavy infestation. No infestation was observed in any of the irradiated samples even at 0.25 kGy and the rice could be stored for 6 months in a clean state. Irradiation (at 0.25 kGy) did not alter the moisture content of the rice. Likewise, no significant change was noted in the functional properties of irradiated rice, such as the swelling index, water absorption and in total volatile components responsible for the flavour of Basmati rice. During organoleptic evaluation, no significant difference was found between the acceptability of irradiated (0.25 kGy) and control rice. These results are significant in view of the high export potential of Basmati rice and the transit losses which are at present owing to infestation.

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Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities

Raffi

Frejaville

Dauphin³

et al. 1981

Starch Stärke

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The foodstuff from which the studied starches (maize, amylomaize, waxymaize, manioc, bread‐wheat, potato, rice and haricot bean) derive only has little influence upon the quantities of gamma radio‐induced acids. The ratios r between the maximal and minimal found values are respectively 2.5 and 3.2 for formic acid and total acidity. If r is equal to 13.6 for free acidity, it is only due to the very small values in haricot bean, potato and rice starches.

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Improving of Egyptian Rice by Means of Gamma Irradiation

Cited by 12 publications

References 7 publications

Cooking Quality of Brown Rice as Influenced by Gamma Irradiation, Variety and Storage

Cooking Quality of Brown Rice as Influenced by Gamma Irradiation, Variety and Storage

Disinfestation of Basmati rice by the use of γ‐radiation

Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities

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