We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Qualidade tecnológica do arroz branco polido submetido à irradiação gama (Co<sup>60</sup>).
- Authors
de Oliveira Guimarães, Ívina Catarina; Pereira, Joelma; de Oliveira Cornélio, Vanda Maria; Roberto Batista, Luís; Batista Ferreira, Eric
- Abstract
The application of ionizing radiation to ensure grain safety has been proposed as an effective and safe alternative to pesticides and a promising practice to extend the shelf life and reduce crop losses. However, like other treatments for food preservation, irradiation can change the product quality. Thus, the objective of this study was to evaluate the quality of cooking rice subjected to different doses of Co60 gamma irradiation (0kGy, 6.5 kGy and 7.5 kGy). The results showed that rice irradiated with 7.5 kGy had a significantly higher cooking time (18.21 min.) than with the doses 6.5 KGy (17.11 min) and 0 kGy (16.83 min.). The average volume expansion of the non-irradiated rice was 365.65%, while for irradiated rice, it was lower with 322.19%. The loss of soluble solids was significantly higher in irradiated polished white rice (17.0%) than in non-irradiated rice (10.35%). Although gamma irradiation has influenced some rice cooking parameters, resulting in a higher cooking time at 7.5 KGy dose, lower coefficient of volume expansion and increased loss of soluble solids, the values were similar to those recommended in the literature for the quality of this cereal.
- Subjects
MALIARPHA separatella; IRRADIATION; PEST control; SPRAYING &; dusting in agriculture; FOOD preservation
- Publication
Revista Ceres, 2013, Vol 60, Issue 6, p752
- ISSN
0034-737X
- Publication type
Article