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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #255312
Title: Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality

Author
item CUI, LU - Northwest Agriculture And Forestry University
item Pan, Zhongli
item YUE, TANLI - Northwest Agricultural & Forestry University
item ATUNGULU, GRIFFITHS - University Of California
item Berrios, Jose

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/28/2010
Publication Date: 9/1/2010
Citation: Cui, L., Pan, Z., Yue, T., Atungulu, G.G., Berrios, J.D. 2010. Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality. Cereal Chemistry. 87(5):403-408. doi: 10.1094/CCHEM-02-10-0034.

Interpretive Summary: The article reports the investigation of the effect of different water temperatures during ultrasonic treatment on cooking time and quality of brown rice for producing quick cooking brown rice. In addition, to understand the mechanism of reduced cooking time of brown rice after ultrasonic treatment, the chemical and physical properties of brown rice and its components were also examined.

Technical Abstract: This research aimed at developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25°C, 40°C and 55°C for 30 min and then dried by air at 25°C to its initial moisture content (11.0±0.6% w.b) before cooking. The microstructure of rice kernel surface, chemical composition and optimal cooking time of treated brown rice were determined. The pasting and thermal properties and chemical structure of flour/starch from treated brown rice were also examined. The results showed that the optimal cooking times were reduced to 37min, 35min and 33min after the treatments at 25°C, 40°C and 55°C, respectively, compared to the control of 39.6min. The ultrasonic treatment resulted in a loss in natural morphology of rice bran, allowing water to be absorbed by rice kernel easily, particularly at high treatment temperature. Even through rice flour still maintained A-pattern in the pasting properties, the crystallinity significantly increased after the treatment at 55°C. Ultrasonic treatment increased the peak, hold and final viscosities and decreased the onset temperature and peak temperature (Tp) significantly. It is concluded that ultrasonic treatment could be used for reducing cooking time of brown rice.