Abstract
Brown japonica rice was treated with (60)Co γ irradiation at doses of 0, 0.2, 0.5, 1.0, and 2.0 kGy immediately after harvesting. The effects of irradiation on physicochemical, structural, and sensory properties during long-term storage (18 months) were investigated. The study revealed that the pasting properties, including peak, through, breakdown, final, and setback viscosities, decrease considerably in a dose-dependent manner and vary differently during 18 months of storage. Irradiation reduced the free fatty acid (FFA) content in comparison with unirradiated brown rice with long-term storage (from 12 to 18 months). Scanning electron microscope (SEM) observation showed that the mean range and shape of starch granules did not vary significantly. However, dark spots developed among starch granules and the narrow cracks became wider with increasing irradiation dose and storage time. During sensory evaluation, extremely low scores for odor and overall acceptability were obtained for medium-dose irradiated rice (1.0 and 2.0 kGy); however, no significant difference was found in acceptability between low-dose irradiated rice (0.2 and 0.5 kGy) and the control rice (0 kGy). Overall, low-dose (0.5 kGy or below) irradiation seems to be a promising alternative treatment to increase brown rice shelf life, without affecting the physicochemical and structural characteristics and sensory acceptability.
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Claims 8
Claim · model-written summary
Pasting viscosities decreased with irradiation dose and varied during storage.
Not reportedTaxonTreatmentComparator
Verbatim
e0“The study revealed that the pasting properties, including peak, through, breakdown, final, and setback viscosities, decrease considerably in a dose-dependent manner and vary differently during 18 months of storage.”
Claim · model-written summary
Irradiation reduced free fatty acids against unirradiated brown rice after long storage.
Verbatim
e0“Irradiation reduced the free fatty acid (FFA) content in comparison with unirradiated brown rice with long-term storage (from 12 to 18 months).”
Claim · model-written summary
Starch granule mean range and shape did not vary significantly.
Not reportedTaxon
Verbatim
e0“the mean range and shape of starch granules did not vary significantly.”
Claim · model-written summary
Dark spots developed among starch granules.
- Outcome
- dark spots developed among starch granulese0
Not reportedTaxon
Verbatim
e0“dark spots developed among starch granules”
Claim · model-written summary
Cracks among granules widened with irradiation dose and storage time.
- Treatment
- increasing irradiation dosee0
- Outcome
- narrow crackse0
- Direction
- became widere0
- Qualifier
- storage timee0
Not reportedTaxon
Verbatim
e0“the narrow cracks became wider with increasing irradiation dose and storage time.”
Claim · model-written summary
Medium-dose irradiated rice received extremely low odor and acceptability scores.
- Taxon
- rice
Oryza sativae0 - Treatment
- medium-dose irradiated rice (1.0 and 2.0 kGy)e0
- Outcome
- scores for odor and overall acceptabilitye0
- Direction
- extremely lowe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“extremely low scores for odor and overall acceptability were obtained for medium-dose irradiated rice (1.0 and 2.0 kGy)”
Claim · model-written summary
Low-dose irradiated rice did not differ significantly from controls in acceptability.
- Taxon
- riceOryza sativae0
- Treatment
- low-dose irradiated rice (0.2 and 0.5 kGy)e0
- Outcome
- acceptabilitye0
- Direction
- no significant differencee0
- Comparator
- control rice (0 kGy)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no significant difference was found in acceptability between low-dose irradiated rice (0.2 and 0.5 kGy) and the control rice (0 kGy).”
Claim · model-written summary
The authors recommend irradiation at 0.5 kGy or below to improve brown rice shelf life.
Verbatim
e0“low-dose (0.5 kGy or below) irradiation seems to be a promising alternative treatment to increase brown rice shelf life, without affecting the physicochemical and structural characteristics and sensory acceptability.”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.