Effects of cooking methods on the physicochemical, textural and microstructural properties of hot salt puffed germinated brown rice

Effects of cooking methods on the physicochemical, textural and microstructural properties of hot salt puffed germinated brown rice

This research investigates the effect of cooking methods prior to puffing on the quality of puffed germinated brown rice (GBR). The cooking methods include parboiling and steaming (PS), electric rice cooking (EC), ultrasonic pretreatment and parboiling and steaming (UPS), and ultrasonic pretreatment...

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Bibliographic Details
Main Authors: Saksit Sonsomboonsuk, Tiraporn Junyusen, Pornpimol Moolkaew, Payungsak Junyusen, Tawarat Treeamnuk, Peerawat Taengsopha, Natthaporn Chatchavanthatri, Siriwan Nawong, Phakkhananan Pakawanit
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Journal of Agriculture and Food Research
Subjects:
Puffed germinated brown rice
Electric rice cooking
Ultrasonic pretreatment
Expansion
Crispness
Bioactive compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324000383

Internet

http://www.sciencedirect.com/science/article/pii/S2666154324000383

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