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Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

ZANAO, Cíntia Fernanda Pedroso; CANNIATTI-BRAZACA, Solange Guidolin; SARMENTO, Silene Bruder Silveira  and  ARTHUR, Valter. Effect of gamma irradiation on physico-chemical and sensorial characteristics of rice (Oryza sativa L.) and on the development of Sitophilus oryzae L. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.1, pp. 46-55. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612009000100008.

The objective of this research was to verify the viability of the gamma radiation as polished rice (Oryza sativa L.) conservation method. The samples were irradiated with doses of 0.5; 1.0; 3.0; and 5.0 kGy. Analysis of the grain breakage during the enriching process, longevity and reproduction of the Sitophilus oryzae L., centesimal composition, apparent amylose content, starch paste properties, color (instrumental), and the sensorial evaluation of raw and cooked rice were performed. It was verified that the irradiation did not change the percentage of grain breakage during the enrichment process, and it caused a negative effect on the development of insects. The irradiation did not change significantly the centesimal composition and the apparent amylase content. The Tukey test (p < 0.05) was conducted to verify the differences between the treatments. Gamma irradiation affected the pasting properties of the rice flour. Pasting parameters as temperature, peak, final viscosity, and setback values showed decreasing values with irradiation doses. Differences were detected in the sensorial aspect among the samples, and the sample irradiated with the dose of 1.0 kGy presented greater averages. Regarding the instrumental color parameter, it was observed the difference in the values b* indicating that the rice changed the white color for yellowish with the increase in the irradiation dose. The irradiation dose of 1.0 kGy proved the best to meet the objectives of this study.

Keywords : rice; irradiation; sensorial; starch; Sitophilus oryzae L.

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