Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments

摘要

Brown rice (Oryza sativa L.) was subjected to ultrasonic treatment (UT) and threeenzymatic treatments (ET) with cellulase, glucoamylase and α‐amylase. All treatmentschanged pasting properties of brown rice flour and structure of brown ricegrain surface, but only UT and α‐amylase treatment (AT) significantly affected starchgranules inside the grain. During cooking, water uptake and volume expansion of UTbrown rice were higher than those of ET. Both UT and ET decreased hardness of thecooked brown rice from 206.05 N to 192.22–154.02 N in which the AT cooked ricewas the softest. Although UT reduced hardness and increased volume expansion, thebrown rice from AT had the highest liking score. Principle component analysis alsovisualized the preferable brown rice from AT. Therefore, AT was considered to potentiallybecome a novel technology for development of high‐quality brown rice.