Characterization of the physical properties of electron-beam-irradiated white rice and starch during short-term storage


Autoři: Zhihong Du aff001;  Jiali Xing aff003;  Xiaohu Luo aff001;  Li Wang aff001;  Lihong Pan aff001;  Yulin Li aff002;  Ren Wang aff001;  Yuntao Liu aff005;  Xiaohong Li aff006;  Zhengxing Chen aff001
Působiště autorů: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China aff001;  Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China aff002;  Ningbo Institute for Food Control, Ningbo, China aff003;  School of Marine Science, Ningbo University, Ningbo, China aff004;  College of Food Science, Sichuan Agricultural University, Yaan, China aff005;  Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, China aff006
Vyšlo v časopise: PLoS ONE 14(12)
Kategorie: Research Article
doi: 10.1371/journal.pone.0226633

Souhrn

Electron-beam irradiation (EBI) is a cold sterilization technology used in the irradiation processing of food, including rice. Herein, the effects of EBI on the swelling power, color, pasting, and sensory properties of white rice after short-term storage were analyzed. Samples were electron-beam irradiated at 0, 2, 4, 6, or 8 kGy and stored at 25 °C or 37 °C for up to 75 days. Results showed that swelling power and major pasting viscosities (including peak, breakdown, and setback viscosities) at both storage temperatures decreased with increased irradiation dose. Negative correlations were also observed between the major viscosities of pasting properties and irradiation dose at both storage temperatures. During sensory evaluation, extremely low scores for rice hardness, appearance, taste, and overall acceptability were obtained for rice subjected to high EBI dose (>4 kGy). However, rice stored at 37 °C showed lower performance than rice at 25 °C in terms of the abovementioned parameters. By contrast, the sensory properties at irradiation doses between 2 and 4 kGy were better than those of the control group at both storage temperatures. All these findings indicated the potential of low-dose (<4 kGy) EBI as pretreatment for improving the quality of white rice during storage.

Klíčová slova:

Distillation – Flour – Insect physiology – Nutrient and storage proteins – Rice – Specimen storage – Starches – Viscosity


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2019 Číslo 12