Manuscript no. 90-21-4441 of the Louisiana Agricultural Experiment Station. We acknowledge support by Louisiana United Methodist World Hunger Scholarship Program and RJR Nabisco through the American Association of University Women International Fellowship Program.
Physicochemical Characteristics of Brown Rice as Influenced by Gamma Irradiation
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 143–145, January 1992
How to Cite
SABULARSE, V.C., LIUZZO, J.A., RAO, R.M. and GRODNER, R.M. (1992), Physicochemical Characteristics of Brown Rice as Influenced by Gamma Irradiation. Journal of Food Science, 57: 143–145. doi: 10.1111/j.1365-2621.1992.tb05442.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 10/19/90; revised 7/10/91; accepted 7/21/91
Brown rice samples prepared from medium grain (Mars) and long grain (Lemont and Tebonnet) varieties were irradiated at 0, 1.0, 2.0 and 3.0 kGy and analyzed. The amount of solids leached upon cooking increased with increased dose levels indicating the degradation of the rice grain structure. Damaged starch for Mars decreased to the 1.0 kGy level and increased thereafter. Moisture content remained constant between 13% and 14%. Amylose content was not greatly affected by irradiation. Peak viscosity, setback values, final viscosity, viscosity at 50°C, and consistency all decreased with increasing levels of irradiation. As radiation increased, an increase in the yellow color of the rice samples was noted.