Effect of gamma irradiation on physicochemical, functional and pasting properties of some locally-produced rice (Oryza spp) cultivars in Ghana

Ocloo, Fidelis C.K.; Owureku-Asare, Mavis; Agyei-Amponsah, Joyce; Agbemavor, Wisdom Selorm Kofi; Egblewogbe, Martin; Apea-Bah, Franklin B.; Sarfo, Adjoa; Apatey, John; Henry, Doku; Ofori-Appiah, Dora; Ayeh, E.

doi:10.1016/j.radphyschem.2016.08.025

Cited by 8 publications

(13 citation statements)

References 21 publications

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“…Significant (p \ 0.05) differences in the pasting properties were found in terms of temperature, peak viscosity, setback, breakdown and final viscosities in all the samples (Table 3). These results agreed with previous reports of the effects of irradiation on the pasting properties of flours made with rice cultivars [12,29].…”

Section: Pasting Propertiessupporting

confidence: 93%

“…In the present study, the gamma irradiation did not change the XRD patterns of the black rice flours, which was in agreement with other studies, such as [12] with white rice flour [29], with rice cultivars from Ghana [6], with rice starch and [5,30] with cornstarch.…”

Section: X-ray Diffractograms (Xrd)supporting

confidence: 93%

“…Minor peak intensities were also observed at 2h & 20°and 27°. According to Ocloo et al [29], this peak observed at 2h & 20°indicates the presence of some V-type starch crystals in rice varieties.…”

Section: X-ray Diffractograms (Xrd)mentioning

confidence: 78%

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Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

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Wojeicchowski

et al. 2017

J Therm Anal Calorim

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The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun-scanning electron microscopy (FEG-SEM) and pasting properties (RVA) analysis. The thermogravimetric curves showed four mass losses. A small displacement was observed for the second loss, which occurred for the irradiated flours, compared to the control sample. The irradiated samples showed a slight decrease in the thermal parameters: initial temperature (T o), peak temperature (T p) and gelatinisation enthalpy (4H). All the black rice flours exhibited A-type crystallinity pattern, and the gamma radiation did not change the XRD patterns or the degree of crystallinity. The microimages obtained using FEG-SEM showed a composite of organic and heterogeneous material; after gamma radiation, some changes occurred, such as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The decrease in setback and breakdown viscosity after irradiation suggested an indication that it may be possible to improve the quality of food based on black rice flours. Gamma radiation can be a useful tool to modify rice flours in order to suit various functionalities and to help meet the growing demands of the food industry.

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Section: Pasting Propertiessupporting

confidence: 93%

Section: X-ray Diffractograms (Xrd)supporting

confidence: 93%

See 1 more Smart Citation

Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Ito

Bet

Wojeicchowski

et al. 2017

J Therm Anal Calorim

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“…This agrees with previous results provided by Zhu et al Minor peaks were also observed at 2 θ ≈ 20° and 27°. The peak observed at 2 θ ≈ 20° indicates the presence of some V‐type starch crystals in rice varieties, which may indicate starch complexes containing lipids and proteins . The residual fractions (1 and 2) and black rice starch in our systems had similar crystallinity (≈22%), with no significant differences ( p > 0.05) between the samples.…”

Section: Resultsmentioning

confidence: 61%

“…According to Zhu et al, the FTIR‐ATR spectrum of starch is sensitive to short‐range structure, which is defined as the double helical order, in the external region of the granules. The bands at 1046 and 1018 cm −1 are associated with ordered/crystalline and amorphous regions in starch, respectively.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction

et al. 2018

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The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions. The gelatinization temperatures and ΔH gel of the residual fractions differs significantly (p < 0.05) from those of the starch. All the samples had clear Atype diffraction patterns, with main reflections at 2θ % 15 , 17 , 18 , and 23 ; they also presented a similar crystallinity index (%22%). Bands in the infrared spectra assigned to proteins and to carbohydrates (starch) are clearly identified, and the structural indicator (I 1046 /I 1018 ) of the degree of double helical order is calculated. Micro-images shows polyhedral starch granules having irregular shapes, with sharp angles and edges, and without pores on the smooth surface.

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Influence of γ-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice flours

et al. 2023

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Effect of gamma irradiation on physicochemical, functional and pasting properties of some locally-produced rice (Oryza spp) cultivars in Ghana

Cited by 8 publications

References 21 publications

Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction

Influence of γ-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice flours

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