| Titles |
|
English :
|
Technological and chemical evaluation of Some rice mutants produced from gamma ray irradiation
|
|
Arabic :
|
التقييم التكنولوجى والكيماوى لبعض طفرات الارز الناتجه عن استخدام اشعة جاما
|
|
| Abstract |
The present study aimed to evaluate the rice grain characteristics; i.e.chemical, cooking quality, amylose content and minerals of three local rice varieties Sk101, Sk102, Sk103,(the parents) and some newly introduced mutant Eyg.22, 23,24and 202 and Eyg.32, 33, 34 and 316 which resulted from irradiated, the parents with different doses of gamma rays (200 and 300Gry) withCo60 source respectively. Compared to Giza177and Eyg.Jasmine varieties (which used as a control).Chemical composition showed that protein, fat, ash, fiber and carbohydrate contents ranged from7.02-11.017, 3.21-4.11 ,0.98-1.75,1.01-2.258 and 82.253-86.88% in wet weight respectively. Minerals significant differences were found in all rice varieties and mutants; the highest Fe content was found in Eyg.33 and 23which recorded 83.13±0.11 and 68.94 ±23.09 ppm respectively. While Eyg.24 variety was characterized with the lowest Ca and Na contents .Physical properties all mutants were described as long slender grain shape except Eyg.23 and the parents which classified as a medium bold grain. Mean broken rice MBr%, the lowest MBr%wasfound in Egypt 24&23 (8.56±0.03&14.73±3.49) respectively. Where the highest value was found in Egypt 316 followed by Egypt 34(41.8± 0.10 & 24.0 ±1.0 %) respectively .Cooking quality, the optimum cooking time ranged from 20 to 45 min. The maximum cooing time (45min) due to Egypt 202,where the lowest cooking time was found regarding Egypt 32,33 and Egypt 34which recorded20, 25,and 25 min. respectively. Concerning volume expansion value it is highest in Egypt 23, 202 and 34 which recorded 225,200 and190% and lowest in Egypt 316 and Egypt 33 Which recorded 125 and 135% respectively. The amylose content among the studied varieties ranged between 14.30 to 26.75 % and 15.54 to 20.04 % concerning the mutants and the traditional varieties, respectively.
Key words: Mutants rice, chemical, physical, cooking quality.
|
| Publication year |
2016
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Egyptian J. of Nutrition
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
محمد حسين عياد
مركز البحوث النووية، هيئة الطاقة الذرية - القاهرة – جمهورية مصرالعربية²
حياة هاشم عبد الستار
معهد بحوث تكنولوجيا الاغذية
|
| Publication Type |
Journal
|