Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains |
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| Authors: | Luís Fernando Polesi Manoel Divino da Matta Junior Silene Bruder Silveira Sarmento Solange Guidolin Canniatti-Brazaca |
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| Institution: | 1. Department of Food Engineering, Federal University of Rondônia, Ariquemes 76872-848, Rondônia, Brazil;2. Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of São Paulo, Piracicaba 13418-900, São Paulo, Brazil |
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| Abstract: | 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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| Keywords: | gamma radiation amylose starch digestibility cooking property |
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