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Effect of high pressure treatment on physical and nutritional properties of brown rice

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2016 ASABE Annual International Meeting  162458679.(doi:10.13031/aim.20162458679)
Authors:   Fang Pan, Yao Zhan, Songming Zhu, Yong Yu
Keywords:   Brown rice, High pressure, Micro-nutrient, Pasting property, Texture

Abstract.

The effects of high pressure treatment (HPT) (200-600 MPa for 5 or 20 min) on the texture, gel consistency, pasting property and micro-nutrient content of brown rice were investigated. The quality of brown rice was improved by HPT. The hardness of cooked brown rice was significantly decreased by HPT. The chewiness of brown rice remarkably decreased under pressure higher than 400 MPa. Thus HP-treated cooked brown rice was easier to chew and presented better palatability. Furthermore, the increase in the gel consistency by HPT also indicated softer texture. Brown rice treated by HPT at 500 MPa showed the highest increase in the peak viscosity and breakdown approximately 37% and 47%, respectively. This result indicated that HPT could improve the pasting property of brown rice flour. Moreover, HPT appeared to retain the percentage of Calcium and Iron approximately at 79-94% and 71-86%, respectively. Nevertheless, there was no significant difference in Thiamine content for brown rice treated under different high pressures (200 MPa and 400 MPa). These findings suggest that HPT is one of good techniques for further quality improvement of brown rice and the development of rice-based products.

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