ABSTRACT Irradiation is a processing technology for improving the safety and quality by extending the shelf-life of food products. Effect of γ-irradiation (2, 4, 6, 8 and 10 kGy) on color, functional and pasting properties of flours and starches of five cultivars of rice was investigated. Color (L, a, and b) of non- and γ-irradiated rice cultivars was measured, and the deltachroma (DC), color difference (DE) and hue angle were calculated. Functional and physicochemical (pasting) of the mill...
