Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10732287 | Radiation Physics and Chemistry | 2005 | 5 Pages |
Abstract
Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0Â kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1Â kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
Wen-Chieh Sung,