IMPROVEMENT OF QUALITY AND COOKING CHARACTERISTICS OF BROWN RICE USING ULTRASONIC TREATMENT

Ragab, K. A. E.

doi:10.21608/mjae.2013.102043

IMPROVEMENT OF QUALITY AND COOKING CHARACTERISTICS OF BROWN RICE USING ULTRASONIC TREATMENT

Document Type : Original Article

Author

K. A. E. Ragab

Lecturer of Agric. Eng. Dept., Fac. of Agric., Suez-Canal Univ., 41522 Ismailia, Egypt.

10.21608/mjae.2013.102043

Abstract

Ultrasonic technology has promising potentials in terms of improving the sensory characteristics, cooking and nutritional properties of brown rice. The rice samples (variety M202) were treated with an ultrasonic system with frequencies of 16 and 20 kHz for four exposure durations, 15, 30, 45, and 60 min at water temperature of 25 and 40°C. Optimum cooking time, water uptake ratio, length expansion ratio and volume expansion ratio and microstructure were evaluated for treated samples and compared with untreated samples. The microstructure of the treated brown rice surface was examined using Scanning Electron Micrograph. Results indicated that the natural morphology of rice bran layer was changed by dynamic mechanical deformation action of ultrasonic waves. This led to improve the cooking quality and reduce cooking time of brown rice. The optimum cooking time of treated brown rice ranged from 24 to 28 min and from 22 to 24 min at water temperature of 25 and 40ºC, respectively. Meanwhile the optimum cooking time of white rice and untreated brown rice were 22 and 48 min, respectively. High correlations were found between the cooking time and cooked rice percentage under tested conditions. It has been concluded that ultrasonic treatment could be used to shorten the cooking time and improve cooking properties and quality of brown rice.

Keywords

Main Subjects

Processing Engineering of Agricultural Products

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