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

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)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.6, 2004 , pp. 900-904 More about this Journal
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;
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