Effects of storage and gamma irradiation on (japonica) waxy rice

被引：11
作者：
Sung, Wen-Chleh
Hong, Mel-Chu
Chang, Te-Sheng
机构：
[1] Chia Nan Univ Pharm & Sci, Dept Hotel & Restaurant Management, Tainan 717, Taiwan
[2] TaiChung Dist Agr Res, Extens Stn Council Agr Execut, Taichung, Taiwan
[3] Natl Univ Tainan, Dept Biol Sci & Technol, Tainan, Taiwan
来源：
RADIATION PHYSICS AND CHEMISTRY | 2008年 / 77卷 / 01期
关键词：
waxy rice; storage; gamma irradiation; quality; mochi;
D O I：
10.1016/j.radphyschem.2007.03.002
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Japonica cultivar, Taichung waxy 70 (TCW 70), was exposed to gamma radiation with doses ranging from 0 to 2.0 kGy. The effects of gamma irradiation on waxy rice pasting properties and the qualities of its food product, mochi, were compared to the effects of storage over 12 months. Doses ranging from 0.5 to 2 kGy can decrease the paste viscosity of waxy rice as those obtained after 6 months of storage. Radiation treatments were less effective to decrease the hardness of mochi than waxy rice samples stored over 6 months. It was shown the effects of gamma irradiation on shortening the japonica waxy rice aging time and improving the quality of rice products, like mochi, were not as good as the effects of storage. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：92 / 97
页数：6
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