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

감마선 조사가 현미의 수화속도 및 호화양상에 미치는 영향

  • Lee, You-Seok (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Shu, Chung-Sik (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Lee, Ju-Woon (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • 이유석 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 서정식 (영남이공대학 식음료조리계열) ;
  • 이주운 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학기술개발팀)
  • 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.

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