PMID- 25879171
OWN - NLM
STAT- MEDLINE
DCOM- 20151105
LR  - 20191210
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 63
IP  - 17
DP  - 2015 May 6
TI  - Changes in Physicochemical, Structural, and Sensory Properties of Irradiated 
      Brown Japonica Rice during Storage.
PG  - 4361-9
LID - 10.1021/jf5047514 [doi]
AB  - Brown japonica rice was treated with (60)Co gamma irradiation at doses of 0, 0.2, 
      0.5, 1.0, and 2.0 kGy immediately after harvesting. The effects of irradiation on 
      physicochemical, structural, and sensory properties during long-term storage (18 
      months) were investigated. The study revealed that the pasting properties, 
      including peak, through, breakdown, final, and setback viscosities, decrease 
      considerably in a dose-dependent manner and vary differently during 18 months of 
      storage. Irradiation reduced the free fatty acid (FFA) content in comparison with 
      unirradiated brown rice with long-term storage (from 12 to 18 months). Scanning 
      electron microscope (SEM) observation showed that the mean range and shape of 
      starch granules did not vary significantly. However, dark spots developed among 
      starch granules and the narrow cracks became wider with increasing irradiation 
      dose and storage time. During sensory evaluation, extremely low scores for odor 
      and overall acceptability were obtained for medium-dose irradiated rice (1.0 and 
      2.0 kGy); however, no significant difference was found in acceptability between 
      low-dose irradiated rice (0.2 and 0.5 kGy) and the control rice (0 kGy). Overall, 
      low-dose (0.5 kGy or below) irradiation seems to be a promising alternative 
      treatment to increase brown rice shelf life, without affecting the 
      physicochemical and structural characteristics and sensory acceptability.
FAU - Chen, Yinji
AU  - Chen Y
AD  - daggerDeptartment of Food Science and Engineering/Collaborative Innovation Center for 
      Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, 
      P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.
AD  - double daggerDepartment of Food and Environmental Sciences, University of Helsinki, P.O. Box 
      66, Agnes Sjorbergin katu 2, 00014 Helsinki, Finland.
FAU - Jiang, Weixin
AU  - Jiang W
AD  - daggerDeptartment of Food Science and Engineering/Collaborative Innovation Center for 
      Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, 
      P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.
FAU - Jiang, Zhongqing
AU  - Jiang Z
AD  - double daggerDepartment of Food and Environmental Sciences, University of Helsinki, P.O. Box 
      66, Agnes Sjorbergin katu 2, 00014 Helsinki, Finland.
FAU - Chen, Xia
AU  - Chen X
AD  - daggerDeptartment of Food Science and Engineering/Collaborative Innovation Center for 
      Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, 
      P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.
FAU - Cao, Jun
AU  - Cao J
AD  - daggerDeptartment of Food Science and Engineering/Collaborative Innovation Center for 
      Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, 
      P.O. Box 16, Wenyuan Lu 3#, 210023 Nanjing, People's Republic of China.
FAU - Dong, Wen
AU  - Dong W
AD  -  section signChina Rural Technology Development Center, Sanlihe Lu54#, 100045 Beijing, 
      People's Republic of China.
FAU - Dai, Bingye
AU  - Dai B
AD  -  section signChina Rural Technology Development Center, Sanlihe Lu54#, 100045 Beijing, 
      People's Republic of China.
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150424
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Fatty Acids, Nonesterified)
RN  - 9005-25-8 (Starch)
SB  - IM
MH  - Fatty Acids, Nonesterified/analysis
MH  - Food Irradiation/*methods
MH  - *Food Storage
MH  - Humans
MH  - Odorants/analysis
MH  - Oryza/*chemistry/*radiation effects
MH  - Starch/chemistry
MH  - *Taste
MH  - Viscosity
OTO - NOTNLM
OT  - brown japonica rice
OT  - irradiation
OT  - storage
EDAT- 2015/04/17 06:00
MHDA- 2015/11/06 06:00
CRDT- 2015/04/17 06:00
PHST- 2015/04/17 06:00 [entrez]
PHST- 2015/04/17 06:00 [pubmed]
PHST- 2015/11/06 06:00 [medline]
AID - 10.1021/jf5047514 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2015 May 6;63(17):4361-9. doi: 10.1021/jf5047514. Epub 2015 
      Apr 24.