Microstructural and rheological properties of irradiated rice
The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal.
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| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Editora da UFLA
2013
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006 |
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