期刊
ULTRASONICS SONOCHEMISTRY
卷 71, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ultsonch.2020.105383
关键词
Ultrasonication; Rice starch; Rice grain; Texture
资金
- Commission on Higher Education (CHED), Philippines, through its CHED-GIA grant
- De La Salle University, Philippines, through the University Research Coordination Office (DLSU-URCO)
- Department of Science and Technology DOST, Philippines, through the Science Education Institute (SEI) - Accelerated Science and Technology Human Resource Development (ASTHRDP) program
Ultrasonication generates acoustic cavitation in an aqueous medium, affecting starch chemistry and rice grain characteristics. It introduces fissures and cracks, facilitating water uptake and altering starch characteristics, ultimately enhancing palatability and stimulating the production of health-related metabolites.
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physico-chemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
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