title: Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars.
abstract: BACKGROUND
  Little has been reported about the effects of gamma radiation on the physical and sensory characteristics of rice. Samples were irradiated with60Co in doses 0, 1, 2 and 5 kGy, on a rate of 0.4 kGy h-1.
  
  
  RESULTS
  The evaluation of instrumental color showed that increasing doses promoted the yellowing (higher b* value) of the rice grains. Hardness was decreased and stickiness was increased in cooked rice with increasing doses. Sensory evaluation using quantitative descriptive analysis showed that increasing doses promoted higher occurrence of yellowish appearance, emergence of burnt aroma, and an increase of bitter and burnt taste. The sensory acceptance test by 9-point hedonic scale showed alteration of the samples irradiated with 5 kGy in all evaluated attributes (appearance, color, aroma, taste and texture). The lowest dose (1 kGy), however, had good acceptability by the panelists.
  
  
  CONCLUSIONS
  Rice may be subjected to 1 kGy dose of gamma radiation without changes or with small changes in physical properties and with good overall acceptability. © 2016 Society of Chemical Industry.
authors.affiliation: Center for Nuclear Energy in Agriculture, University of São Paulo, 13416-903, Piracicaba, SP, Brazil.
authors.forename: Luís F
authors.identifier: http://orcid.org/0000-0001-9513-7373
authors.initials: LF
authors.lastname: Polesi
authors.affiliation: Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, 13418-900, Piracicaba, SP, Brazil.
authors.forename: Dâmaris C
authors.initials: DC
authors.lastname: Lima
authors.affiliation: Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, 13418-900, Piracicaba, SP, Brazil.
authors.forename: Silene Bs
authors.initials: SB
authors.lastname: Sarmento
authors.affiliation: Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, 13418-900, Piracicaba, SP, Brazil.
authors.forename: Solange G
authors.initials: SG
authors.lastname: Canniatti-Brazaca
mesh_terms: D001938:Brazil; D003116:Color; D005514:Food Irradiation; D005720:Gamma Rays; D006801:Humans; D012275:Oryza / Q000737:chemistry* / Q000145:classification / Q000528:radiation effects*; D013649:Taste
keywords: 60Co; Oryza sativa; acceptance test; color; quantitative descriptive analysis; texture