Effect of electron beam irradiation on edible quality maintenance of high moisture rice grains

Rice with high moisture content (HMR) usually has better edible quality, but it is difficult to maintain its high quality. The purpose of this study was to investigate the effects of electron beam irradiation (EBI) on physicochemical properties, palatability, water distribution, and starch structure of HMR (17%) and low moisture (13%) rice (LMR). EBI helps to maintain the edible quality of HMR and improve the supply capacity of high-quality grain. The results showed that the water content of rice decreased by 1.03% and 0.33% respectively after EBI treatment. The fatty acid content of rice remained within the safe range after irradiation. The texture profile analysis (TPA) showed that the EBI treatment decreased the hardness and increased the adhesiveness of both HMR and LMR, which may relate to the decreased amylose content. After soaking for 30 min, the water absorption capacity of irradiated rice was enhanced. EBI treatment did not change the crystalline type of the starches but slightly decreased relative crystallinity. At 4 kGy dose, slight damage and aggregation of starch granules were observed by scanning electron microscopy (SEM). Better eating quality and reduced EBI dependence in HMR suggest EBI as an effective, eco-friendly method for preserving quality.