Physicochemical Properties of Brown Rice As Influenced by Gamma-Irradiation, Variety and Storage
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Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1988 Physicochemical Properties of Brown Rice as Influenced by Gamma-Irradiation, Variety and Storage. Veronica Castro Sabularse Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Sabularse, Veronica Castro, "Physicochemical Properties of Brown Rice as Influenced by Gamma-Irradiation, Variety and Storage." (1988). LSU Historical Dissertations and Theses. 4672. https://digitalcommons.lsu.edu/gradschool_disstheses/4672 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. 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Ann Arbor, Ml 48106-1346 USA 313/761-4700 800/521-0600 Order Number 8917851 Physicochemical properties of brown rice aB influenced by gamma-irradiation, variety and storage Sabulaxse, Veronica Castro, Ph.D. The Louisiana State University and Agricultural and Mechanical Col., 1988 UMI 300 N. Zeeb Rd. Ann Arbor, MI 48106 PHYSICOCHEMICAL PROPERTIES OF BROWN RICE AS INFLUENCED BY GAMMA-IRRADIATION, VARIETY AND STORAGE A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Food Science by Veronica Castro Sabularse B.S., University of the Philippines, 1967 M.S., University of the Philippines, 1971 December, 1988 ACKNOWLEDGEMENTS The author wishes to express her sincere appreciation to her major professor, Dr. Joseph A. Liuzzo, Professor, Department of Food Science, for his patient guidance, support and interest during this investigation and course of study towards a doctoral degree. She wishes to thank Dr. Auttis M. Mullins, Head, Department of Food Science for extending departmental facilities necessary in the conduct of this research and for serving as a member of her examination committee. Appreciation is extended to Dr. Samuel Godber, Dr. Robert M. Grodner and Dr. Ramu M. Rao for their invaluable advice and suggestions and for serving as members of her examination committee. Special thanks are due Dr. Ezzat S. Younathan, Professor, Department of Biochemistry, for his interest, and for serving as her minor professor and member of her examination committee. The author acknowledges the help extended by the staff of the Department of Agricultural Engineering, Dr. John C. Nye, Head, for allowing the use of departmental facilities, Dr. Lakshman Velupillai for his generous help, suggestions and use of the facilities at the Rice Processing Laboratory, Brett Craig for the time and effort he extended during the preparation of rice samples and Tim for his technical help. She wishes to thank Dr. J.A. Musick, Head, Rice Research Station, Crowley, Louisiana and Mr. Miller for providing the rice samples, and the staff of the Nuclear Science Center for the use of the Cobalt-60 source. She also acknowledges Dr. William G. Henk, associate professor, Department of Veterinary Anatomy, School of Veterinary Medicine, and the staff of the Electron Microscopy Laboratory, Sherry and Laura, for their technical help. Special appreciation is due Dr. William H. Patrick, Boyd Professor of Marine Sciences and Director, Louisiana United Methodists World Hunger Scholarship program for his patience, understanding and encouragement. The pursuit of a doctoral degree and this investigation was made possible by financial support from the Louisiana United Methodist World Hunger Scholarship Program, RJR Nabisco through the Association of American University Women Educational Foundation, Louisiana Agricultural Experiment Station and the Department of Food Science. The author also wishes to express her thanks to fellow students and friends for their help and encouragement- Myrna N. Carriedo, Genaro C. Arganosa, Uraiwan Tanchotikul, Generosa Medrana, Heidi Laxamana, Michael Watson, Keun Soon Lee, Dr. Hong Kyoon No, Hyeung Rak Kim, Jaixun Tao, Esmond Joseph, Maria Pia Fondevila, Min-Ju Chang, Pablito Nagpala, Robert Wong, Benigno Valdez, Tom Graham, Utpal Tejookaya, ■June Husso and Liz Escort. The author is greatly indebted to her late father, Alfonso Castro, for his principles and accomplishments, her mother, Gliceria Castro, sister, Annabella MacHatton, brother, Peter Castro, and mother-in-law, Consorcia Sabularse, for their encouragement and understanding. Above all, the author expresses her gratitude and affection to her spouse, Dr. Dario C. Sabularse, and sons, Julius Alfonso and Anthony, for their continuous encouragement, inspiration, cooperation, understanding and love during the course of this graduate program. TABLE OF CONTENTS CHAPTER Page LIST OF TABLES ................................ X LIST OF FIGURES ............................... XVii ABSTRACT ...................................... xx iv I. INTRODUCTION ................................. 1 II. LITERATURE REVIEW ............................ 4 2. l Rice Grain Structure................... 4 2.2 Major Components of R i c e ................ 8 2.2.1 Rice Carbohydrates.............. 9 2.2.2 Rice P r o t e i n s.................... 14 2.2.3 Rice L i p i d s ...................... 18 2.2.4 Minerals and Vitamins ........... 20 2.3 Rancidity Development in Brown Rice ..... 21 2.4 Food Irradiation........................ 23 2.4.1 Radiation and Radiation Sources . 25 2.4.2 Effects on Major Food Components ...................... 26 2.4.3 Irradiated Rice................... 38 III. CHEMICAL AND PHYSICAL CHARACTERISTICS OF BROWN RICE FROM THREE LOUISIANA VARIETIES AS INFLUENCED BY GAMMA-IRRADIATION ........... 40 3.1 Introduction ............................. 40 3.2 Materials and Methods ................... 42 3.2.1 Preparation of Samples .......... 42 3.2.2 Experimental Procedure .......... 45 3.3 Results .................................. 52 3.3.1 Effects of Dose Level and Variety on Cooking T i m e ......... 52 3.3.2 Effects of gamma-irradiation and Variety on Water Uptake 55 3.3.3 Damaged Starch in Milled and Irradiated Brown Rice ...... 61 v Chapter Page 3.3.4 Effect of Gamma-irradiation and Variety on Total Solids Content in Residual Cooking Liquid ........ 64 3.3.5 Amylose Content of Milled and Irradiated Brown Rice .......... 66 3.3.6 Moisture Content ................ 68 3.3.7 Correlation of Some Physico chemical Characteristics ....... 69 3.3.8 Amylography...................... 70 3.3.9 C o l o r ............................ 70 3.4 Discussion............................ 83 3.4.1 Effect of Gamma-irradiation and Variety on Cooking Time 83 3.4.2 Effect of Gamma-irradiation and Variety on Water Uptake of Rice . 85 3.4.3 Effect of Gamma-irradiation and Variety on Starch Damage .... 88 3.4.4 Effects of Gamma-irradiation and Variety on the Total Solids Content of Residual Cooking Water ...... 90 3.4.5 Effect of Gamma-irradiation and Variety on Amylose Content .. 92 3.4.6 Changes in Moisture Content ..... 93 3.4.7 Correlation of Some Physico chemical Characteristics ....... 93 3.4.8 Effect of Gamma-irradiation on Pasting Properties ........... 94 3.4.9 Color of Irradiated R i c e ........ 100 3.5 Summary and Conclusions .................. 102 IV. CHANGES IN SOME CHEMICAL AND PHYSICAL PROPERTIES OF BROWN RICE AS INFLUENCED BY GAMMA- IRRADIATION , VARIETY AND STORAGE ............. 104 4.1 Introduction............................ 104 4.2 Materials and Methods .................. 106 4.2.1 Preparation of Samples .......... 106 4.2.2 Experimental Procedure ......... 107 4.3 Results ................................. 113 4.3.1 Effects of Dose, Variety and Storage on Cooking Time 113 4.3.2 Effects of Dose,