Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newly harvested HM (15.03%) rice and dried rice (11.97%) via low-field nuclear magnetic resonance (LF-NMR). The gelatinization, texture and rheological properties of rice and the thermal and digestion properties of rice starch were determined. Results showed that low-dose EBI could change water distribution in rice mainly by affecting free water under low-moisture (LM) conditions and free water and bound water under HM conditions. HM rice showed smooth changes in gelatinization and rheological properties and softened textural properties. The swelling power and solubility index indicated that irradiation promoted the depolymerization of starch chains. Overall, low-dose EBI had little effect on the properties of rice. HM rice showed superior quality and taste, whereas LM rice exhibited superior nutritional quality. This work attempted to optimize the outcome of the EBI treatment of rice for storage purposes by analyzing its effects. It demonstrated that low-dose EBI was more effective and environmentally friendly than other techniques.
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| http://dx.doi.org/10.3390/foods9091139 | DOI Listing |
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