Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains

作     者：Luís Fernando POLESI Manoel Divino da MATTA JUNIOR Silene Bruder Silveira SARMENTO Solange Guidolin CANNIATTI-BRAZACA 

作者机构：Department of Food EngineeringFederal University of RondoniaAriquemes 76872-848RondoniaBrazil Department of AgroindustryFood and NutritionCollege of Agriculture Luiz de QueirozUniversity of Sao PauloPiracicaba 13418-900Sao PauloBrazil 

出 版 物：《Rice science》 (水稻科学（英文版）)

年 卷 期：2017年第24卷第1期

页      面：48-55页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：Postgraduate Program of Center for Nuclear Energy in Agriculture(CENA/USP)for the financial and academic support National Nuclear Energy Commission(CNEN),Brazil,for the scholarship 

主　　题：starch cooking viscosity gamma irradiation grains Starch granules chains physiological 

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 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.