Effect of High Pressure and Microwave Precooking Processes on Improving the Quality of Brown Rice

GUAN Huanan; WU Yongcun; SUN Bingyu; ZHANG Na

doi:10.13386/j.issn1002-0306.2021070231

Volume 43 Issue 8

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(8): 204-211. > DOI: 10.13386/j.issn1002-0306.2021070231

GUAN Huanan, WU Yongcun, SUN Bingyu, et al. Effect of High Pressure and Microwave Precooking Processes on Improving the Quality of Brown Rice[J]. Science and Technology of Food Industry, 2022, 43(8): 204−211. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070231.

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Effect of High Pressure and Microwave Precooking Processes on Improving the Quality of Brown Rice

College of Food Engineering, Harbin University of Commerce, Harbin 150028, China

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Received Date: July 19, 2021
Available Online: February 18, 2022

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Abstract

Abstract

In this paper, brown rice was selected as raw materials, and the best precooking process was determined by analyzing the changes in gelatinization and sensory quality after high-pressure cooking and microwave cooking. And the influence of precooking on brown rice nutritional composition, texture characteristics and starch structure were studied. The results showed that the starch content of brown rice increased by 6.54% and 8.41%, the total sugar content increased by 20.88% and 22.96%, the protein content increased by 2.33% and 4.91%, and the fat content reduced by about 27.93% and 26.90% after the two pre-cooking processes. Compared with raw grain microwave pre-cooking treatment, the hardness of brown rice was reduced by about 48.77%, which was 1.15 times that of high-pressure cooking precooking treatment, and the food quality was improved. After pre-cooking treatment, the brown rice starch granules became loose, which was more conducive to moisture contact promotes starch gelatinization. The two pre-cooking processes could improve the quality of brown rice, but the microwave pre-cooking effect was better.
- brown rice precooking,
- high-pressure cooking,
- microwave,
- gelatinization,
- quality

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References

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