Synergistic effect of US-MW treatment on the texture quality and cooking characteristics of brown rice.

Authors

Siwen Zhai, Hongwei Cao, Yu Zhang, Kai Huang, Hongdong Song, Jie Liu, Xiao Guan

Published in

Food chemistry. Volume 525. Issue Pt 3. Pages 149507. May 04, 2026. Epub May 04, 2026.

Abstract

This study investigated the effects and mechanisms of combined ultrasound soaking and microwave drying (US-MW) on the texture and starch gelatinization of brown rice. Optimal treatment conditions (US 20-40 min and MW 80-100 °C) produced the most pronounced quality improvement. US-MW enlarged surface pores and enhanced water penetration, promoting starch swelling and gelatinization and shortening cooking time by 14-22%. Low-field nuclear magnetic resonance analysis indicated increased water mobility, with a decrease in strongly bound water, and an increase in semi-bound water. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed a decrease in the 1047/1022 peak intensity and reduced crystallinity. Differential scanning calorimetry and rapid viscosity analysis showed decreases in gelatinization enthalpy and temperature, along with enhanced starch paste stability. Texture and sensory results showed reduced hardness, increased elasticity, and better palatability, although excessive treatment caused structural over-disruption. Overall, US-MW effectively improves the cooking and textural quality of brown rice.

PMID:
42508119
Bibliographic data and abstract were imported from PubMed on 28 Jul 2026.

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