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- Title
Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars.
- Authors
Polesi, Luís F; Lima, Dâmaris C; Sarmento, Silene BS; Canniatti‐Brazaca, Solange G
- Abstract
BACKGROUND Little has been reported about the effects of gamma radiation on the physical and sensory characteristics of rice. Samples were irradiated with 60Co in doses 0, 1, 2 and 5 kGy, on a rate of 0.4 kGy h−1. RESULTS The evaluation of instrumental color showed that increasing doses promoted the yellowing (higher b* value) of the rice grains. Hardness was decreased and stickiness was increased in cooked rice with increasing doses. Sensory evaluation using quantitative descriptive analysis showed that increasing doses promoted higher occurrence of yellowish appearance, emergence of burnt aroma, and an increase of bitter and burnt taste. The sensory acceptance test by 9-point hedonic scale showed alteration of the samples irradiated with 5 kGy in all evaluated attributes (appearance, color, aroma, taste and texture). The lowest dose (1 kGy), however, had good acceptability by the panelists. CONCLUSION Rice may be subjected to 1 kGy dose of gamma radiation without changes or with small changes in physical properties and with good overall acceptability. © 2016 Society of Chemical Industry
- Subjects
PHYSIOLOGICAL effects of gamma rays; RICE; SENSORY evaluation; RICE flavor &; odor; RICE quality; PHYSIOLOGY
- Publication
Journal of the Science of Food & Agriculture, 2017, Vol 97, Issue 6, p1811
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7979