Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice

Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice

Parboiling is gaining increasing attention as it can enhance the head rice yield (HRY) and nutritional quality of non-pigmented rice. The traditional parboiling process with high-temperature immersion requires a long immersion period and results in hard texture of cooked parboiled black rice (PBR),...

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Bibliographic Details
Main Authors: Xin Wu, Yi Zhou, Qun Lu, Rui Liu
Format: Article
Language:English
Published: Elsevier 2023-05-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasonic immersion
Parboiled black rice
Texture
Nutrition
Morphological changes
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723000901

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http://www.sciencedirect.com/science/article/pii/S1350417723000901

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