Effects of storage and gamma irradiation on (japonica) waxy rice

Chia Nan University of Pharmacy & Science Institutional Repository > 智慧生活學院 > 餐旅管理系 > 期刊論文 > Item 310902800/21662

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標題:	Effects of storage and gamma irradiation on (japonica) waxy rice
作者:	Wen-Chieh Sung Mei-Chu Hong Te-Sheng Chang
貢獻者:	餐旅管理系
關鍵字:	Waxy rice Storage Gamma irradiation Quality Mochi
日期:	2008-06
上傳時間:	2009-10-02 11:41:09 (UTC+8)
摘要:	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.
關聯:	Radiation Physics and Chemistr 77(1)：p.92-97
显示于类别:	[餐旅管理系] 期刊論文

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