Effect of Gamma Irradiation on Quality of Rice
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Irradiation of brown rice was carried out with cobalt-60 γ-rays at the doses of 1 to 20×10<SUP>4</SUP> rad, and changes in quality after irradiation were investigated in the following points:<BR>1) The activities of α- and β-amylases, catalase in brown rice were hardly decreased by the irradiation performed here, but they were rather slightly increased at the doses of 5×10<SUP>4</SUP> rad or lower. (Figs. 1, 2 and 3)<BR>2) No change in the amount of free reducing sugar in brown rice due to irradiation was observed with the doses up to 20×10<SUP>4</SUP> rad. (Fig. 4)<BR>3) In the cooking test of rice polished after irradiation, intensity of iodine coloration with water soluble fraction and amount of wayer-soluble substances were apparently increased with the doses above 5×10<SUP>4</SUP> and 10×10<SUP>4</SUP>rads, respectively. (Fig. 5)<BR>4) In organoleptical evaluation of cooked rice, the difference between unirradiated rice and irradiated one could be regarded as significant at the dose of 20×10<SUP>4</SUP>rad. (Table 1)<BR>5) Germination of brown rice was not so affected by the irradiation, but the growth of sprout and root after germination was markedly inhibited at the higher doses employed here. (Fig. 6)<BR>6) There were no significant differences in the above mentioned effects of irradiation on rice by changing dose rate and by fractional irradiation at a given total dose, but the low dose rate irradiation seems to be somewhat effective for catalase activity and organoleptical test. (Table 2-5)
- 日本食品照射研究協議会の論文
日本食品照射研究協議会 | 論文
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