Effects of storage and gamma irradiation on (japonica) waxy rice |
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| Affiliation: | 1. College of Food Science, Sichuan Agricultural University, Yaan 625014, China;2. College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China;1. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China;2. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China;3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia |
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| Abstract: | Japonica cultivar, Taichung waxy 70 (TCW 70), was exposed to gamma radiation with doses ranging from 0 to 2.0 kGy. The effects of gamma irradiation on waxy rice pasting properties and the qualities of its food product, mochi, were compared to the effects of storage over 12 months. Doses ranging from 0.5 to 2 kGy can decrease the paste viscosity of waxy rice as those obtained after 6 months of storage. Radiation treatments were less effective to decrease the hardness of mochi than waxy rice samples stored over 6 months. It was shown the effects of gamma irradiation on shortening the japonica waxy rice aging time and improving the quality of rice products, like mochi, were not as good as the effects of storage. |
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