IMPROVING OF EGYPTIAN RICE BY MEANS OF GAMMA-IRRADIATION

被引：8

作者：

ELSAADANY, RMA ^{[1
]}

FODA, YH ^{[1
]}

ELSAADANY, FM ^{[1
]}

机构：

[1] AIN SHAMS UNIV,FAC AGR,DEPT FOOD SCI,CAIRO,EGYPT

来源：

STARKE | 1979年 / 31卷 / 07期

关键词：

D O I：

10.1002/star.19790310706

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gamma irradiation caused reduction in cooking time with rice grains. Improvement in texture, flavor and appearance was observed. Irradiation caused degradation of starch molecules followed by decrease of viscosity of rice starch. Irradiated rice became more soluble, and its swelling capacity was decreased. These changes enhanced the extent of softening upon cooking and shortened cooking time. Degradation of the thin protein film that covers rice starch granules due to irradiation is confirmed by the increase of free amino groups in the rice flour extract. This leads to a quicker penetration of water to the inner part of rice grains. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：230 / 234

页数：5