Effect of Gamma Irradiation on Some Rice Varieties Properties

This study aimed to evaluate the effect of gamma irradiation at dose levels 0, 1, 3 and 5kGy on chemical composition, starch digestibility, pasting properties cooking two varieties polished rice (Sakha104 basmati). The results showed that highest decreased apparent amylose content, peak viscosity water absorption minimum time; while fat solid loss were slightly increased. Irradiation increases in rabidly digestible (RDS) slowly (SDS), with consequent reductions resistant (RS) for Sakha104variety. Furthermore, basmati displays a linear behavior over range radiation doses RDS SDS reduction RS.