Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/21662
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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21662


    Title: Effects of storage and gamma irradiation on (japonica) waxy rice
    Authors: Wen-Chieh Sung
    Mei-Chu Hong
    Te-Sheng Chang
    Contributors: 餐旅管理系
    Keywords: Waxy rice
    Storage
    Gamma irradiation
    Quality
    Mochi
    Date: 2008-06
    Issue Date: 2009-10-02 11:41:09 (UTC+8)
    Abstract: Japonica cultivar, Taichung waxy 70 (TCW 70), was exposed to gamma radiation with doses ranging from 0 to 2.0 kGy. The effects of gamma irradiation on waxy rice pasting properties and the qualities of its food product, mochi, were compared to the effects of storage over 12 months. Doses ranging from 0.5 to 2 kGy can decrease the paste viscosity of waxy rice as those obtained after 6 months of storage. Radiation treatments were less effective to decrease the hardness of mochi than waxy rice samples stored over 6 months. It was shown the effects of gamma irradiation on shortening the japonica waxy rice aging time and improving the quality of rice products, like mochi, were not as good as the effects of storage.
    Appears in Collections:[Dept. of Hotel and Restaurant Management] Periodical Articles

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