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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43396

Title: Effects of storage and gamma irradiation on (japonica) waxy rice
Authors: Wen-Chieh Sung;Mei-Chu Hong;Te-Sheng Chang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Waxy rice;Storage;Gamma irradiation;Quality;Mochi
Date: 2008-01
Issue Date: 2017-07-27T03:15:29Z
Publisher: Radiation Physics and Chemistry
Abstract: 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.
Relation: 77(1), pp.92-97
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43396
Appears in Collections:[食品科學系] 期刊論文

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