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Improving of Egyptian Rice by Means of Gamma Irradiation
Author(s) -
El Saadany R. M. A.,
Foda Y. H.,
El Saadany F. M.
Publication year - 1979
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19790310706
Subject(s) - starch , irradiation , softening , swelling , food science , flavor , gamma irradiation , chemistry , penetration (warfare) , rice flour , degradation (telecommunications) , agronomy , materials science , composite material , mathematics , biology , organic chemistry , raw material , telecommunications , physics , operations research , computer science , nuclear physics
Gamma irradiation caused reduction in cooking time with rice grains. Improvement in texture, flavor and appearance was observed. Irradiation caused degradation of starch molecules followed by decrease of viscosity of rice starch. Irradiated rice became more soluble, and its swelling capacity was decreased. These changes enhanced the extent of softening upon cooking and shortened cooking time. Degradation of the thin protein film that covers rice starch granules due to irradiation is confirmed by the increase of free amino groups in the rice flour extract. This leads to a quicker penetration of water to the inner part of rice grains.