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首页> 外文期刊>Journal of texture studies >Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties
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Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties

机译：微波加热作为糙米糙米糙米糙米对物理化学，质地，粘贴性能的影响的影响

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摘要

Most of the population does not prefer to consume brown rice because of its strong nutty and chewy texture imparted by bran and germ. The present study has been undertaken to investigate the influence of accelerated aging through microwave (MW) heating at a lower and higher MW power levels of 950 and 1,400 W for 72 and 91 s to observe the changes in physicochemical, texture, pasting properties, sensory attributes, and microstructure of selected rice varieties (Sona masuri and RNR-15048) stored as brown rice for 6 months. The results revealed a significant decrease in moisture, amylose, free fatty acids (FFAs) with changes in color (L*, a*, and b* values) in both the varieties treated at 1,400 W for 91 s. An increase in kernel elongation ratio, water uptake, and a decrease in cooking time and solid loss was noted in both the varieties. After cooking, the texture of both the varieties showed an increase in hardness with reduced stickiness at both lower and higher MW power levels of 950 W for 72 s and 1,400 W for 91 s compared to untreated brown rice with an improved porous structure when observed under SEM analyzer followed by better water absorption and organoleptic properties after cooking. The reduction in final viscosity has been noted in both the varieties at 1,400 W for 91 s due to the binding of FFA with starch. Thus, the MW power level of 950 W for 72 s and 1,400 W for 91 s showed the better results for short-grain varieties like Sona masuri and RNR-15048 stored as brown rice.
机译：由于麸皮和胚芽赋予了强大的坚果和耐嚼质地，大多数人口不喜欢消耗糙米。已经进行了本研究以研究通过微波（MW）加热在950和1,400W的较低和较高MW功率水平下加热衰老的影响72和91s，观察物理化学，质地，粘贴特性，感官的变化所选水稻品种（Sona Masuri和RNR-15048）的属性和微观结构储存为糙米6个月。结果表明，在1,400W上处理的各种品种中的颜色（L *，A *和B *值）的变化显着降低了水分，直链淀粉，游离脂肪酸（FFA）。在各种品种中，注意到籽粒伸长率，水吸收和烹饪时间和固体损失的降低增加。烹饪后，与未处理的糙米相比，在72秒的较低和更高的MW功率水平下，在较低的糙米和1,400W的情况下，粘性的硬度和较高的MW功率水平的粘度降低，较低的粘性，较低的粘性，与未经处理的多孔结构有改进的多孔结构，均为950W，较低的硬度降低SEM分析仪随后在烹饪后更好的吸水和感官特性。由于FFA与淀粉的结合，在1,400W W的品种中已经注意到最终粘度的减少。因此，950W的MW功率水平为72秒和1,400 W对于91 S表示，Sona Masuri和RNR-15048如储存为糙米，呈现出较好的谷物品种结果。

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