期刊
ULTRASONICS SONOCHEMISTRY
卷 41, 期 -, 页码 484-491出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2017.10.010
关键词
Ultrasound; Germination; Brown rice; Red rice; Parboiling; ESEM; Energy consumption
资金
- Illinois Agricultural Experiment Station
- Key Sciences & Technology Research Innovative Programs (Industrialization) of Hubei Province, China [2014ABC009]
- China Scholarship Council (CSC), China
Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (p < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.
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