Effect of Gamma Irradiation on Some Rice Varieties Properties | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 14, Volume 59, Issue 2, June 2021, Page 485-494 PDF (1.04 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2021.186693 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Mohamed mowafy biomy 
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| Deportment of food science.faculty of agricultural | ||||
| Abstract | ||||
| This study aimed to evaluate the effect of gamma irradiation at dose levels of 0, 1, 3 and 5kGy on the chemical composition, starch digestibility, pasting properties and cooking properties of two varieties of polished rice (Sakha104 and basmati). The results showed that the highest dose of gamma irradiation decreased the apparent amylose content, peak viscosity water absorption and minimum cooking time; while the fat absorption and solid loss were slightly increased. Irradiation showed increases in rabidly digestible starch (RDS) and slowly digestible starch (SDS), with consequent reductions in resistant starch (RS) for Sakha104variety. Furthermore, basmati rice displays a linear behavior over the range of radiation doses for RDS and SDS with a reduction in RS. | ||||
| Keywords | ||||
| rice varieties; gamma radiation; chemical composition; pasting properties; starch digestibility; cooking properties | ||||
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