title: Changes in Physicochemical, Structural, and Sensory Properties of Irradiated Brown Japonica Rice during Storage.
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.
authors: †Deptartment of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.|‡Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 66, Agnes Sjörbergin katu 2, 00014 Helsinki, Finland.
authors: Yinji
authors: Y
authors: Chen
authors: †Deptartment of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.
authors: Weixin
authors: W
authors: Jiang
authors: ‡Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 66, Agnes Sjörbergin katu 2, 00014 Helsinki, Finland.
authors: Zhongqing
authors: Z
authors: Jiang
authors: †Deptartment of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.
authors: Xia
authors: X
authors: Chen
authors: †Deptartment of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.
authors: Jun
authors: J
authors: Cao
authors: §China Rural Technology Development Center, Sanlihe Lu54#, 100045 Beijing, People's Republic of China.
authors: Wen
authors: W
authors: Dong
authors: §China Rural Technology Development Center, Sanlihe Lu54#, 100045 Beijing, People's Republic of China.
authors: Bingye
authors: B
authors: Dai
mesh_terms: D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005514:Food Irradiation / Q000379:methods*; D061353:Food Storage; D006801:Humans; D009812:Odorants / Q000032:analysis; D012275:Oryza / Q000737:chemistry* / Q000528:radiation effects*; D013213:Starch / Q000737:chemistry; D013649:Taste; D014783:Viscosity
chemical_list: D005230:Fatty Acids, Nonesterified; D013213:Starch
keywords: brown japonica rice; irradiation; storage