Effect of Gamma Irradiation on Water Uptake Rate and Gelatinization of Brown Rice

감마선 조사가 현미의 수화속도 및 호화양상에 미치는 영향

  • Published : 2004.12.31

Abstract

Effects of gamma irradiation on brown rice quality were evaluated. Brown rice was irradiated at absorbed dose of 1, 3 or 5 kGy, and ground. Water uptake, pasting properties, and physicochemical characteristics of flour samples were tested. Water uptake rates of irradiated samples were higher than that of control, and were dose-dependent. Hydration capacity decreased in sample irradiated at 5 kGy due to leaching out of soluble compounds, whereas no differences were observed among other irradiated samples and control. Irradiation significantly decreased pasting properties as determined by amylograph. Gamma irradiation accelerated water evaporation at high temperatures (over $300^{\circ}C$) in test of weight-loss profile with thermogravimetric analyzer.

Keywords

irradiation;water uptake rate;brown rice;gelatinization

References

  1. Kim DW, Eun JB, Rhee CO. Cooking conditions and textural changes of cooked rice added with black rice. Korean J. Food Sci. Technol. 30: 562-568 (1998)
  2. Lee SY, Pyun KW, Park YJ. Comparative studies on hydration kinetics of raw and fermented brown rices. Food Eng. Prog. 6: 178-185 (2002)
  3. Oh GS, Kim K, Park JH, Kim SK, Na HS. Physical properties on waxy black rice and waxy rice. Korean J. Food Sci. Technol. 34: 339-342 (2002)
  4. Byun MW, Kang IJ, Mori T. Properties of soya milk and tofu prepared with gamma irradiated soya beans. J. Sci. Food Agric. 67: 477-481 (1995) https://doi.org/10.1002/jsfa.2740670409
  5. Sabularse VC, Liuzzo JA, Rao RM, Grodner RM. Cooking quality of brown rice as influenced by gamma irradiation, variety, and storage. J. Food Sci. 56: 96-98 (1991) https://doi.org/10.1111/j.1365-2621.1991.tb07984.x
  6. Mohamed AA, Rayas-Duarte P. The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch. Food Chem. 81: 533-545 (2003) https://doi.org/10.1016/S0308-8146(02)00487-9
  7. Lee YS, Lee JW, Oh SH, Kim JH, Kim DS, Byun MW. Effect of gamma irradiation on physicochemical and textural properties of starches. Food Sci. Biotechnol. 12: 508-512 (2003)
  8. Kim KA. Physicochemical properties of nonwaxy and waxy brown rice flour. Korean J. Soc. Food Sci. 12: 557-561 (1996)
  9. Rao VS, Vakil UK. Effects of gamma-radiation on cooking quality and sensory attributes of four legums. J. Food Sci. 50: 372- 376 (1985) https://doi.org/10.1111/j.1365-2621.1985.tb13405.x
  10. Hayashi T, Takahashi Y, Todoriki S. Sterilization of foods with low-energy electrons. Radiat. Phys. Chem. 52: 1-6 (1998) https://doi.org/10.1016/S0969-806X(98)00182-0
  11. Kim JK. Effects of gamma-irradiation on the water absorption property of black soybean. Korean Home Econom. Assoc. 30:101-117 (2002)
  12. Bhattacharya KR, Sowbhagya CM. Pasting behavior of rice: A new method of viscography. J. Food Sci. 44: 797-804 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb08504.x
  13. MacArthur LA, D'Appolonia BL. Gamma radiation of wheat. II. Effect of low-dosage radiations on starch properties. Cereal Chem. 61: 321-326 (1984)
  14. Ong MH, Blanshard MV. Texture determinants of cooked, parboiled rice. II: Physicochemical properties and leaching behaviour of rice. J. Cereal Sci. 21: 261-269 (1995) https://doi.org/10.1006/jcrs.1995.0029
  15. Song BY, Kim DY, Kim SK, Kang SK. Comparison of initial adsorption rate of brown and milled rice during storage at 25oC. J. Korean Agric. Chem. Soc. 32: 79-84 (1989)
  16. Kang IJ, Byun MW. Water absorption, cooking properties, and cell structure of gamma irradiated soybeans. J. Korean Soc. Food Sci. Nutr. 25: 796-803 (1996)
  17. Juliano BO, Perez CM, Kaushik R, Khush GS. Grain properties of IR36-based starch mutants. Starch 33: 157-162 (1990) https://doi.org/10.1002/star.19810330504
  18. Becker HA. On the absorption of liquid water by the wheat kernel. Cereal Chem. 37: 309-311 (1960)
  19. SPSS. SPSS for Windows. Rel. 10.05. SPSS Inc., Chicago, USA (1999)
  20. Gujral HS, Kumar V. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice. J. Food Eng. 59: 117-121 (2003) https://doi.org/10.1016/S0260-8774(02)00438-7
  21. Sasaki T, Matsuki J. Effect of wheat starch structure on swelling power. Cereal Chem. 75: 525-529 (1998) https://doi.org/10.1094/CCHEM.1998.75.4.525
  22. Aurangzeb AM, Badshah A, Bibi N. Effect of gamma irradiation on cooking time and associated physicochemical properties of two legumes. Pak J. Sci. Ind. Res. 33: 152-157 (1990)
  23. Zhou Z, Blanchard C, Helliwell S, Robards K. Fatty acid composition of three rice varieties following storage. J. Cereal Sci. 37: 327-335 (2003) https://doi.org/10.1006/jcrs.2002.0502
  24. Song BH, Kim DY, Kim SK, Kim YD, Choi KS. Distribution of protein, fat, and ash within the degermed brown rice kernel. J. Korean Agric. Chem. Soc. 31: 1-6 (1988)
  25. Graham JA, Panozzo JF, Lim PC, Brouwer JB. Effect of gamma irradiation on physical and chemical properties of chickpeas (Cicer arietinum). J. Sci. Food Agric. 82: 1599-1605 (2002) https://doi.org/10.1002/jsfa.1241