The thermal transition property of the rice bran samples was measured using a differential
scanning calorimeter (DSC7, Perkin Elmer, USA), as described by Chung et al. (2010) with
some modifications. Three mg of each dried sample was placed in an aluminum pan, sealed,
allowed to equilibrate at room temperature for 1 h, and then heated from 40 oC to 400 oC at a rate
of 5 oC
.min–1. The thermal parameters including onset (To), peak (Tp) and conclusion (Tc)
temperatures, and transition enthalpy (∆H), were recorded automatically. Degree of
gelatinisation (DG, %) was calculated from [1– (∆H of irradiated sample / ∆H of control
sample)] ×100.