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Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains

作者：

Luís Fernando Polesi;Manoel Divino da Matta;Silene Bruder Silveira Sarmento;Solange Guidolin Canniatti‐Brazac

单位：

Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of São Paulo, Piracicaba 13418-900, São Paulo, Brazil;Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of São Paulo, Piracicaba 13418-900, São Paulo, Brazi;Department of Food Engineering, Federal University of Rondônia, Ariquemes 76872-848, Rondônia, Brazil

关键词：

Oryza sativa;gamma radiation;60Co;amylose;starch;digestibility;cooking propert

摘要：

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.

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Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains

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