Effect of gamma ray on colour and quality of 'RD 41' parboiled rice
Conference proceedings article
Authors/Editors
Strategic Research Themes
No matching items found.
Publication Details
Author list: Ranmeechai N., Boonyaritthongchai P., Uthairatanakij A., Photchanachai S.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2018
Volume number: 1213
Start page: 489
End page: 494
Number of pages: 6
ISBN: 9789462612112
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
The objective of this research was to investigate the effect of gamma ray on colour and quality of 'RD 41' parboiled rice. There were two types of rice in this study: parboiled paddy (PP) and parboiled rice (PR). The 300 g of parboiled paddy and 200 g of parboiled rice were packed in paper bags and then irradiated at 6 and 9 kGy at the Thailand Institute of Nuclear Technology (Public organization). The non-irradiated PP and PR were used as control samples. After irradiation, the parboiled paddy was de-husked and polished to get parboiled rice (PP+Ir+PR) for quality measurements similar to the parboiled rice (PR+Ir) irradiated with the same doses of gamma ray. The results showed that irradiation did not affect head rice yield of PP+Ir+PR. Irradiation at 9 kGy had a significant effect in increasing yellowness (b* value), thiobarbituric acid (TBA) value and reducing sugar content of PP+Ir+PR and PR+Ir, compared to irradiation at 6 kGy and control samples. Irradiation at both 6 or 9 kGy significantly raised b* value and reducing sugar content of PP+Ir+PR more than PR+Ir, while the TBA value of PR+Ir was significantly higher than that of PP+Ir+PR. The moisture content (MC) was significantly decreased by irradiation. Irradiation at 9 kGy significantly decreased MC of PP+Ir+PR more than that at 6 kGy, but the MC of PR+Ir irradiated with 6 or 9 kGy was not significantly different. Therefore, the promising type of rice for irradiation at 9 kGy in improving yellowness with less rancidity is parboiled paddy. ฉ 2018 International Society for Horticultural Science. All rights reserved.
Keywords
Golden colour, Parboiled paddy
ติดต่อสอบถามเพิ่มเติมได้ที่