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KMID : 1007520000090020073
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Food Science and Biotechnology
2000 Volume.9 No. 2 p.73 ~ p.76
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Detection for Irradiated Cereals by Maximum Viscosity in Amylograph
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Yang, Jae Seung
Yi, Sang Duk/Oh, Man Jin
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Abstract
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A study was carried out to establish the detection method of irradiated cereals. Cereals were packed in polyethylene bags and irradiated at 1, 3, 5, 7, 10 and 15 kGy using a Co-60 irradiator. The irradiated cereals were ground and passed through a 20-mesh sieve. Suspensions of the ground cereals were heated from 45 to 93℃ with a constant temperature rise of 3℃/min, and held at 93℃ for 15 min for a Brabender visco-amylograph. The maximum viscosity of the irradiated cereal paste exhibited a reduction upon irradiation, and detection was possible at various doses. The maximum viscosity of the Job´s-tears, polished barley, polished rice and brown rice paste dropped from 965.0±7.1, 825.0±7.1, 755.0±7.1 and 990.0±14.1 B.U. in the control to 45.0±7.1, 105.0±7.1, 30.01±4.1 and 130.0±56.6 B.U., respectively, in the samples irradiated at 15 kGy. The regression coefficients and expressions of the Job´s-tears, polished barley, polished rice and brown rice were 0.9869 (y = 1074.1e^(-2.008x)), 0.9920 (y = 847.63e^(-0.1338x)), 0.9909 (y = 828.95e^(-0.2171x)) and 0.9881 (y = 974.68e^(-0.1419x)), respectively.
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