$gamma$-RAY PROCESSING OF RICE. (II.) THE EFFECT OF $gamma$-IRRADIATION ON FOOD CHEMICAL QUALITY OF RICE

Rice grains from Burma were irradiated by a Co/sup 60/ source up to 10 ~ 10/sup 7/ r at room temperature. The grains became slightly yellow-brownish, which increased with increasing dose. Similarly, an unpleasant odor occurred when the grains were boiled. The volume of the boiled rice which was not suitable for meal decreased at dosages above 10/sup 6/r. Digestibility studies using diastase showed that irradiated grains were better than the unirradiated grains. Gamma irraddation did not prevent retrogradation. It was concluded that the applicable dose for the purpose is up to 10/sup 5/r. (OID)