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Keywords:

  • rice;
  • gamma-rays;
  • irradiation;
  • viscosity;
  • consistency

ABSTRACT

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.