Changes in Physicochemical, Structural, and Sensory Properties of Irradiated Brown Japonica Rice during Storage
作者： Yinji Chen , Weixin Jiang , Zhongqing Jiang , Xia Chen , Jun Cao
DOI: 10.1021/JF5047514
关键词:
摘要: Brown japonica rice was treated with 60Co γ irradiation at doses of 0, 0.2, 0.5, 1.0, and 2.0 kGy immediately after harvesting. The effects on physicochemical, structural, sensory properties during long-term storage (18 months) were investigated. study revealed that the pasting properties, including peak, through, breakdown, final, setback viscosities, decrease considerably in a dose-dependent manner vary differently 18 months storage. Irradiation reduced free fatty acid (FFA) content comparison unirradiated brown (from 12 to months). Scanning electron microscope (SEM) observation showed mean range shape starch granules did not significantly. However, dark spots developed among narrow cracks became wider increasing dose time. During evaluation, extremely low scores for odor overall acceptability obtained medium-dose irradiated ri...
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