Microstructural and rheological properties of irradiated rice

Detalhes bibliográficos
Autor(a) principal: Guimarães,Ívina Catarina de Oliveira
Data de Publicação: 2013
Outros Autores: Pereira,Joelma, Cornélio,Vanda Maria de Oliveira, Batista,Luiz Roberto, Ferreira,Eric Batista
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006
Resumo: The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal.
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spelling Microstructural and rheological properties of irradiated riceFree radicalpaste characteristicsfood irradiationThe culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal.Editora da UFLA2013-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006Ciência e Agrotecnologia v.37 n.3 2013reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542013000300006info:eu-repo/semantics/openAccessGuimarães,Ívina Catarina de OliveiraPereira,JoelmaCornélio,Vanda Maria de OliveiraBatista,Luiz RobertoFerreira,Eric Batistaeng2013-06-18T00:00:00Zoai:scielo:S1413-70542013000300006Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:16.715822Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Microstructural and rheological properties of irradiated rice
title Microstructural and rheological properties of irradiated rice
spellingShingle Microstructural and rheological properties of irradiated rice
Guimarães,Ívina Catarina de Oliveira
Free radical
paste characteristics
food irradiation
title_short Microstructural and rheological properties of irradiated rice
title_full Microstructural and rheological properties of irradiated rice
title_fullStr Microstructural and rheological properties of irradiated rice
title_full_unstemmed Microstructural and rheological properties of irradiated rice
title_sort Microstructural and rheological properties of irradiated rice
author Guimarães,Ívina Catarina de Oliveira
author_facet Guimarães,Ívina Catarina de Oliveira
Pereira,Joelma
Cornélio,Vanda Maria de Oliveira
Batista,Luiz Roberto
Ferreira,Eric Batista
author_role author
author2 Pereira,Joelma
Cornélio,Vanda Maria de Oliveira
Batista,Luiz Roberto
Ferreira,Eric Batista
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Guimarães,Ívina Catarina de Oliveira
Pereira,Joelma
Cornélio,Vanda Maria de Oliveira
Batista,Luiz Roberto
Ferreira,Eric Batista
dc.subject.por.fl_str_mv Free radical
paste characteristics
food irradiation
topic Free radical
paste characteristics
food irradiation
description The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal.
publishDate 2013
dc.date.none.fl_str_mv 2013-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542013000300006
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.37 n.3 2013
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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