Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

In this paper, microwave precooking and freeze-drying were used to improve the quality of germinated brown rice. The results suggested that the ideal microwave precooking conditions for germinated brown rice were 1 : 1 (m/V) followed by a 9 min heating time at 600 W. Brown rice with microwave precoo...

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Bibliographic Details
Published in:Journal of food processing and preservation 2023-03, Vol.2023, p.1-12
Main Authors: Guan, Huanan, Wu, Yongcun, Liu, Xiaofei
Format: Article
Language:English
Subjects:
Germination
Mechanical properties
Rice
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Summary:In this paper, microwave precooking and freeze-drying were used to improve the quality of germinated brown rice. The results suggested that the ideal microwave precooking conditions for germinated brown rice were 1 : 1 (m/V) followed by a 9 min heating time at 600 W. Brown rice with microwave precooking and freeze-drying treatment (TBR) had a better nutritional value than untreated brown rice (UBR). The edible quality of TBR was improved, and its hardness was reduced by 54.78%. TBR, in contrast to UBR, has a rough and porous surface, a loose internal structure, and facilitates the contact between starch and water during cooking, hence enhancing gelatinization. In germinated brown rice, microwave precooking and freeze-drying significantly increased the synthesis of the majority of volatile compounds. The aforementioned data imply that microwave precooking-freeze-drying may greatly improve the nutritional value and palatability of brown rice after germination.
ISSN:0145-8892
1745-4549
DOI:10.1155/2023/3610644