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 k Gy of ...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 k Gy 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 k Gy 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.展开更多
基金Postgraduate Program of Center for Nuclear Energy in Agriculture(CENA/USP)for the financial and academic supportNational Nuclear Energy Commission(CNEN),Brazil,for the scholarship
文摘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 k Gy 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 k Gy 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.
