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The effects of ionizing radiations on some physical and chemical properties of Pakistani rice
Author(s) -
CHAUDHRY M. A.,
GLEW G.
Publication year - 1972
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1972.tb01651.x
Subject(s) - depolymerization , starch , ionizing radiation , irradiation , swelling , chemistry , food science , gamma irradiation , iodine , radiochemistry , nuclear chemistry , materials science , polymer chemistry , organic chemistry , composite material , physics , nuclear physics
Summary The effect of gamma‐rays on the gelatinization, pasting and hydration characteristics of two Pakistani rice varieties (Basmati‐370 and Irripak) were studied up to 250 krad. A decrease in pasting viscosities in the Brabender Amylograph has been observed, which was suggestive of depolymerization of starch with the increase in irradiation dose. Similar decreases in gelatinization temperatures and times for both the rice varieties were observed. The starch‐iodine blue values and swelling numbers also showed a relative decrease with the increase in irradiation dose. All the characteristics studied showed effects of irradiation. The water uptake values at 77°C were also affected. Conclusions concerning the mechanism of hydration characteristics of rice are drawn from the relationship that has been shown between rice samples and irradiation dose.