الفهرس 
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Abstract
ABSTRACT
This study aimed to evaluate the effect of gamma irradiation at dose levels of 0, 1, 3 and 5 kGy on the chemical composition, starch digestibility, pasting properties, cooking properties and biological evaluation of two varieties of polished rice (Sakha104 and Basmati). The results showed that the highest dose of gamma irradiation was decreased the apparent amylose content, peak viscosity water absorption and minimum cooking time; while the fat absorption and solid loss were slightly increased. Irradiation showed increases in rapidly digestible starch (RDS) and slowly digestible starch (SDS), with consequent reductions in resistant starch (RS) for Sakha104 variety. Furthermore, Basmati rice displays a linear behavior over the range of radiation doses for RDS and SDS with a reduction in RS.
The results of the biological experiment indicated that, feeding of Albino rats for 8 weeks on diet containing irradiated rice at dose levels of 1, 3 and 5 kGy did not produce any adverse effect on the growth rate of rats. Moreover, kept rats on the experimental diet induced no significant effect in total glucose, albumin, urea, creatinine and transaminases enzymes (AST and ALT). Furthermore, feeding both raw and irradiated rice induced no significant changes in total cholesterol, triglycerides, HDL, LDL and VLDL levels.
Keywords: rice varieties; gamma radiation; chemical composition; pasting properties; starch digestibility; cooking properties,