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$gamma$-RAY PROCESSING OF RICE. (I.) THE EFFECT OF $gamma$-IRRADIATION ON IMPORTED RICE STARCH

Ken-ichi TAKAOKA

Abstract

A study of the effect of gamma irradiation on imported rice starch showed that the intrinsic viscosity and blue value of starch-iodine color reaction decreased, while the reducing power, alkali liability number, and digestibility increased. A change in the viscogram curve was also noted. Gamma irradiation degraded the straight chain components of the imported rice starch and loosened their strong micell structures. (OID)

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Key concepts: Starch, Irradiation, Iodine, Food science, Viscosity, Chemistry, Gamma irradiation, Gamma ray