Browse > Article

Verification of Viscosity Measurement for Identifying Irradiated Brown Rice  

Lee, Jeong-Eun (Food Safety Center, CJ Cheiljedang Corporation)
Jo, Deok-Jo (Department of Food Science and Technology, Kyungpook National University)
Choi, Mal-Gum (Department of Food Science and Technology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Kim, Jeong-Sook (Department of Food Nutrition & Culinary, Keimyung College)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.2, 2010 , pp. 240-245 More about this Journal
Abstract
Brown rice of Korea and China was irradiated at doses ranging from 0 to 15 kGy to verify the identification properties of viscosity measurement by determining the relationship between starch content and specific parameters. The starch contents of brown rice were 71.52 and 64.58% for rice of Korea and China, respectively. Additionally, a higher starch content was associated with a higher viscosity. The viscosity and the corresponding specific parameters decreased significantly as the irradiation dose increased, and these changes were influenced by the spindle speed (50, 150, 300 rpm), with a higher effect being observed at lower speeds. The determination coefficients ($R^2$) describing the relationship between irradiation dose and viscosity values ranged from 0.9423 to 0.9567 in Korean samples and from 0.9119 to 0.9387 in Chinese samples. The viscosity and the corresponding specific parameters enabled identification of the non-irradiated and irradiated brown rice from 30 unknown samples with an accuracy of 90%. Based on these findings, the viscosity and specific parameters can be applied as an additional tool for screening of irradiated brown rice.
Keywords
brown rice; irradiation; viscosity; specific parameter; detection; verification;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 KFDA. Korea food standard code. Korea Food and Drug Administration, Seoul, Korea (2008)
2 Hayashi T, Todoriki S, Okadome H, Kohyama K. Conditions of viscosity measurement for detecting irradiated peppers. Radiat. Phys. Chem. 45: 665-669 (1995)   DOI   ScienceOn
3 Choi MG, Kwon JH, Kim HK. Potential detection of $\gamma$-irradiated Panicum miliaceum by viscosity measurement during storage. J. Korean Soc. Food Sci. Nutr. 32: 531-538 (2003)   DOI
4 Yi SD, Oh MJ, Yang JS. Detection for irradiated cereals by maximum viscosity in amylograph. Food Sci. Biotechnol. 9: 73-76 (2000)
5 Kang IJ, Byun MW, Yook HS, Bae CH, Lee HS, Kwon JH, Chung CK. Production of modified starches by gamma irradiation. Radiat. Phys. Chem. 54: 425-430 (1999)   DOI   ScienceOn
6 An KA, Choi JD, Kim HK, Kwon JH. Establishment of viscosity measuring conditions and threshold values for identifying irradiated starches. Korean J. Food Sci. Technol. 36: 693- 700 (2004)
7 Shin JA, Kwon JH, Lee KT. Aroma analysis by the electronic nose on red ginseng powder treated with gamma radiation, methyl bromide and phosphine. Korean J. Food Sci. Technol. 35: 825-829 (2003)
8 Gautam S, Sharma A, Thomas P. Improved bacterial turbidimetric method for detection of irradiated spices. J. Agr. Food Chem. 46: 5110-5112 (1998)   DOI   ScienceOn
9 Chung HW, Jeong J, Kwon JH. Potential detection of irradiated dried agricultural products by viscosity measurement. J. Korean Soc. Food Sci. Nutr. 28: 1082-1086 (1999)
10 KFDA. Notification on the detection methods for irradiated food. No. 2007-22, Seoul, Korea (2007)
11 KFDA. Notification on the detection methods for irradiated food. No. 2008-51, Seoul, Korea (2008)
12 CEN. European Committee for standardization. Available at: http://www.cen.eu/cenorm/sectors/sectors/food/index.asp. Accessed Sep. 15, 2008.
13 IAEA. Database on approvals for irradiation food (supplement). Food Environ. Protect. Newslett. 9: 21-59 (2006)
14 Wirtanen G, Sjoberg AM. Microbiological screening method for indication of irradiation of spices and herbs: A BCR collaborative study. J. AOAC Int. 76: 674-681 (1993)
15 Osborne DR, Voogt P. The Analysis of Nutrients in Foods. Academic Press, London, UK. pp.131-134 (1981)
16 IAEA. Food irradiation clerarences database, Available from: http://nucleus.iaea.org/NUCLEUS/nucleus/Content/Applications/FICdb/BrowseDatabase.jsp. Accessed Sep. 15, 2008.
17 Oh KN, Kang EK, Park CR, Yang JS. Identification of germination properties for the screening of gamma-irradiated beans. Korean J. Food Sci. Technol. 34: 1002-1006 (2002)
18 Villavicencio ALCH, Mancini-filho J, Delincee H. Application of different techniques to identify the effects of irradiation on Brazilian beans after six months storage. Radiat. Phys. Chem. 52: 161-166 (1998)   DOI
19 Hayashi T, Todoriki S. Detection of irradiated peppers by viscosity measurement at extremely high pH. Radiat. Phys. Chem. 48: 101-104 (1996)   DOI   ScienceOn
20 Oh KN, Kim KE, Yang JS. Germination properties of wheat and barley exposed to gamma irradiation. J. Fd. Hyg. Safety 16: 139-144 (2001)
21 Kim HK, Kang DS, Choi MG, Kwon JH. Detection of irradiated dried cereals from Korea and China by viscometric method. Korean J. Food Sci. Technol. 33: 645-650 (2001)
22 Kobayashi T, Tabuchi T. A method employing a tribasic sodium phosphate buffered reagent for estimating semimicro quantities of reducing sugars. J. Agr. Chem. Soc. Japan 28: 171-174 (1954)
23 Hayashi T, Todoriki S, Kohyama K. Irradiation effects on pepper starch viscosity. J Food Sci. 59: 118-120 (1994)   DOI   ScienceOn
24 Kim KS, Yang JS, Kwon JH. Method of detection for irradiated foods. Korean J. Food Presev. 10: 427-434 (2003)
25 FAO/WHO. General CODEX methods for the detection of irradiated foods, CODEX STAN 231-2001, Rev.1 (2003)
26 Farkas J, Sharif MM, Koncz A. Detection of some irradiated spices on the basis of radiation induce damage of starch. Radiat. Phys. Chem. 36: 621-627 (1990)
27 Kwon JH, Jeong JY, Lee EY, Jo DJ, Noh JE, Lee JE. Multiple detection to identify irradiated brown rice of different origins. Food Sci. Biotechnol. 11: 215-219 (2002)