Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of EBI Paddy Rice
2.3. Low-Field Nuclear Magnetic Resonance Measurement
2.4. Pasting Property of Rice
2.5. Analysis of Rheological Properties
2.6. Swelling Power and Solubiliy Index
2.7. Instrumental Texture Profile Analysis of Cooked Rice
2.8. Sensory Evaluation of Cooked Rice
2.9. Isolation of Rice Starch
2.10. Differential Scanning Calorimetry
2.11. In Vitro Digestion
2.12. Statistical Analysis
3. Results and Discussion
3.1. Analysis of Water Status via Low-Field Nuclear Magnetic Resonance
3.2. Pasting Properties of Rice Samples
3.3. Rheological Properties
3.4. Swelling Power and Solubility Index
3.5. Textural Properties of Cooked Rice
3.6. Sensory Properties of Cooked Rice
3.7. Thermal PROPERTIES
3.8. In Vitro Digestion
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Varieties | Dose | 60 °C | 70 °C | 80 °C | 90 °C |
---|---|---|---|---|---|
SP (g/g) | |||||
LM content | 0 | 3.20 ± 0.04 ap | 7.24 ± 0.06 aq | 8.40 ± 0.01 ar | 12.07 ± 0.04 as |
1 | 3.40 ± 0.02 cp | 7.63 ± 0.12 bq | 8.76 ± 0.10 br | 12.69 ± 0.41 abs | |
2 | 3.44 ± 0.02 cp | 7.71 ± 0.04 bcq | 8.85 ± 0.09 br | 13.90 ± 0.37 abs | |
3 | 3.28 ± 0.02 bp | 7.78 ± 0.04 bcq | 9.01 ± 0.12 bcr | 14.10 ± 0.71 abs | |
4 | 3.54 ± 0.01 dp | 7.94 ± 0.06 cq | 9.20 ± 0.00 cr | 14.37 ± 0.87 bs | |
HM rice | 0 | 3.58 ± 0.03 ap | 7.28 ± 0.08 aq | 8.20 ± 0.10 ar | 11.33 ± 0.17 as |
1 | 4.12 ± 0.09 bp | 7.24 ± 0.06 aq | 8.33 ± 0.02 ar | 11.94 ± 0.25 abs | |
2 | 4.05 ± 0.11 bp | 7.32 ± 0.08 aq | 8.52 ± 0.32 ar | 12.43 ± 0.64 abcs | |
3 | 4.12 ± 0.04 bp | 7.25 ± 0.01 aq | 8.51 ± 0.08 ar | 12.75 ± 0.13 bcs | |
4 | 3.74 ± 0.19 abp | 7.79 ± 0.23 bq | 8.65 ± 0.09 ar | 13.40 ± 0.02 cs | |
SI (g/100 g) | |||||
LM content | 0 | 5.70 ± 0.06 ap | 9.21 ± 0.14 aq | 10.11 ± 0.13 as | 10.44 ± 0.01 ar |
1 | 6.74 ± 0.34 bp | 15.54 ± 0.03 bq | 15.55 ± 0.32 bq | 21.83 ± 0.85 br | |
2 | 6.89 ± 0.32 bcp | 16.45 ± 0.02 cq | 16.79 ± 0.25 bq | 23.32 ± 0.73 br | |
3 | 7.79 ± 0.30 cp | 19.56 ± 0.30 dq | 19.77 ± 0.57 cq | 29.48 ± 1.44 cr | |
4 | 9.47 ± 0.14 dp | 21.04 ± 0.11 eq | 22.53 ± 0.25 dr | 32.84 ± 1.34 cs | |
HM rice | 0 | 5.11 ± 0.19 ap | 7.40 ± 0.24 aq | 8.81 ± 0.20 as | 8.07 ± 0.06 ar |
1 | 6.35 ± 0.55 bcp | 12.35 ± 0.09 bq | 12.56 ± 0.42 bq | 16.95 ± 0.26 br | |
2 | 6.14 ± 0.10 bp | 13.77 ± 0.07 cq | 13.03 ± 0.78 bq | 19.95 ± 0.91 cr | |
3 | 7.31 ± 0.19 cdp | 15.71 ± 0.20 dq | 15.75 ± 0.37 cq | 24.49 ± 0.28 dr | |
4 | 7.83 ± 0.08 dp | 18.15 ± 0.12 eq | 18.93 ± 0.11 dr | 29.89 ± 0.19 es |
Dose/kGy | Hardness | Adhesiveness | Springiness | Cohesiveness | Gumminess | Chewiness | Resilience | |
---|---|---|---|---|---|---|---|---|
LM rice | 0 | 4155.1 ± 523.1 a | −1046.9 ± 148.4 a | 0.72 ± 0.07 a | 0.26 ± 0.01 a | 1111.6 ± 168.6 a | 833.6 ± 57.3 ab | 0.08 ± 0.00 a |
1 | 3254.8 ± 486.7 b | −672.6 ± 96.6 b | 0.60 ± 0.01 b | 0.27 ± 0.03 a | 899.5 ± 226.4 ab | 537.2 ± 142.7 b | 0.08 ± 0.01 a | |
2 | 4266.5 ± 494.1 a | −710.3 ± 20.0 b | 0.63 ± 0.03 ab | 0.27 ± 0.02 a | 1172.9 ± 186.8 a | 731.5 ± 83.3 a | 0.09 ± 0.01 a | |
3 | 2793.0 ± 460.3 b | −441.1 ± 32.6c | 0.61 ± 0.04 b | 0.25 ± 0.02 a | 699.8 ± 118.5 b | 422.7 ± 54.7 b | 0.07 ± 0.01 a | |
4 | 2520.5 ± 219.1 b | −477.7 ± 54.2 c | 0.60 ± 0.00 b | 0.26 ± 0.02 a | 649.7 ± 73.2 b | 395.6 ± 95.1 b | 0.07 ± 0.00 a | |
HM rice | 0 | 2476.0 ± 274.8 a | −602.8 ± 82.9 a | 0.64 ± 0.02 a | 0.25 ± 0.01 ab | 608.7 ± 55.4 a | 387.9 ± 35.1 a | 0.06 ± 0.00 a |
1 | 2355.8 ± 81.3 a | −581.4 ± 36.1 a | 0.58 ± 0.06 ab | 0.25 ± 0.00 ab | 592.0 ± 32.0 a | 346.5 ± 47.9 ab | 0.07 ± 0.00 a | |
2 | 2074.3 ± 170.1 ab | −375.6 ± 40.8 b | 0.53 ± 0.03 bc | 0.25 ± 0.00 ab | 517.1 ± 59.0 ab | 273.3 ± 45.7 bc | 0.08 ± 0.00 b | |
3 | 1692.7 ± 147.4 bc | −327.0 ± 10.9 b | 0.47 ± 0.02 bc | 0.26 ± 0.01 a | 438.5 ± 15.6 b | 207.3 ± 14.7 cd | 0.08 ± 0.00 b | |
4 | 1427.8 ± 109.4 c | −311.3 ± 25.3 b | 0.51 ± 0.05 c | 0.24 ± 0.00 b | 338.1 ± 18.1 c | 173.7 ± 26.7 d | 0.07 ± 0.00 ab |
Dose (kGy) | In Vitro Digestibility # | |||
---|---|---|---|---|
RDS (%) | SDS (%) | RS (%) | ||
LM rice | 0 | 28.21 ± 0.61 a | 47.50 ± 0.73 a | 24.29 ± 0.12 ab |
1 | 30.01 ± 0.49 ab | 46.30 ± 0.73 a | 23.69 ± 0.24 ab | |
2 | 32.08 ± 1.22 ab | 47.41 ± 0.85 a | 20.51 ± 2.07 a | |
3 | 28.38 ± 3.29 a | 40.27 ± 0.73 b | 31.35 ± 4.02 c | |
4 | 33.97 ± 0.73 b | 39.50 ± 2.56 b | 26.53 ± 1.83 bc | |
HM rice | 0 | 34.75 ± 0.85 a | 47.93 ± 0.85 a | 17.32 ± 0.00 bc |
1 | 35.44 ± 0.61 a | 48.53 ± 0.49 a | 16.03 ± 0.12 b | |
2 | 36.77 ± 0.12 a | 49.48 ± 0.37 a | 14.05 ± 0.49 a | |
3 | 37.33 ± 2.80 a | 41.99 ± 3.41 b | 20.68 ± 0.61 c | |
4 | 36.98 ± 0.37 a | 45.18 ± 1.58 ab | 17.84 ± 1.22 d |
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Pan, L.; Xing, J.; Luo, X.; Li, Y.; Sun, D.; Zhai, Y.; Yang, K.; Chen, Z. Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice. Foods 2020, 9, 1139. https://doi.org/10.3390/foods9091139
Pan L, Xing J, Luo X, Li Y, Sun D, Zhai Y, Yang K, Chen Z. Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice. Foods. 2020; 9(9):1139. https://doi.org/10.3390/foods9091139
Chicago/Turabian StylePan, Lihong, Jiali Xing, Xiaohu Luo, Yanan Li, Dongling Sun, Yuheng Zhai, Kai Yang, and Zhengxing Chen. 2020. "Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice" Foods 9, no. 9: 1139. https://doi.org/10.3390/foods9091139