γ-Ray Process of Rice (III) : Sensory test and Propagation test of Microbe with γ-irradiated rice

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  • 外地米のγ線処理加工 : (第3報) 照射米飯の官能兼さ及び微生物繁殖試験

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With regard to the taste of boiled γ-irradiated rice grains which were produced in Burma, sensory test was carried into effect.By the method of Bradley it was appreciated that the boiled γ-irradiated rice was softer than none-irradiated.Besides, in order to compare the propagation of Aspergillus oryzae which was bred on the boiled γ-irradiated rice grains, pH and reducing sugar value were measured.The rates of change in pH and reducing sugars were less in irradiated rice than non-irradiated. But there was not any clear relationship between radiation dose and the power of enzymes (amylase, protease) which were produced by Asp. oryzae.

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