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KMID : 0380620100420020240
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 2 p.240 ~ p.245
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Verification of Viscosity Measurement for Identifying Irradiated Brown Rice
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Lee Jeong-Eun
Jo Deok-Jo
Choi Mal-Gum
Kim Hyun-Ku
Kim Jeong-Sook
Kwon Joong-Ho
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Abstract
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Brown rice of Korea and China was irradiated at doses ranging from 0 to 15 kGy to verify the identification properties of viscosity measurement by determining the relationship between starch content and specific parameters. The starch contents of brown rice were 71.52 and 64.58% for rice of Korea and China, respectively. Additionally, a higher starch content was associated with a higher viscosity. The viscosity and the corresponding specific parameters decreased significantly as the irradiation dose increased, and these changes were influenced by the spindle speed (50, 150, 300 rpm), with a higher effect being observed at lower speeds. The determination coefficients (R2) describing the relationship between irradiation dose and viscosity values ranged from 0.9423 to 0.9567 in Korean samples and from 0.9119 to 0.9387 in Chinese samples. The viscosity and the corresponding specific parameters enabled identification of the non-irradiated and irradiated brown rice from 30 unknown samples with an accuracy of 90%. Based on these findings, the viscosity and specific parameters can be applied as an additional tool for screening of irradiated brown rice.
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KEYWORD
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brown rice, irradiation, viscosity, specific parameter, detection, verification
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