1. Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment.
- Author
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Li D, Chen C, Zhang X, Xu E, Wang P, Tao Y, Xie C, and Han Y
- Subjects
- Flour analysis, Starch chemistry, Starch metabolism, Water chemistry, Hardness, Food Handling, Seeds chemistry, Seeds growth & development, Oryza chemistry, Oryza growth & development, Oryza metabolism, Freezing, Germination, Cooking, Magnetic Fields
- Abstract
This study aimed to investigate the textural changes of cooked germinated brown rice (GBR) during freeze-thaw treatment and propose a strategy for enhancing its texture using magnetic field (MF). Seven freeze-thaw cycles exhibited more pronounced effects compared to 7 days of freezing, resulting in increases in GBR hardness by 85.59 %-164.36 % and decreases in stickiness by 10.34 %-43.55 %. Water loss, structural damage of GBR flour, and starch retrogradation contributed to the deterioration of texture. MF mitigated these effects by inhibiting the transformation of bound water into free water, reducing water loss by 0.39 %-0.57 %, and shortening the phase transition period by 2.0-21.5 min, thereby diminishing structural damage to GBR flour and hindering starch retrogradation. Following MF treatment (5 mT), GBR hardness decreased by 21.00 %, while stickiness increased by 45.71 %. This study elucidates the mechanisms through which MF enhances the texture, offering theoretical insights for the industrial production of high-quality frozen rice products., Competing Interests: Declaration of competing interest The authors declare that they have no competing interests., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2025
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