Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification
This work investigates the effect of sonication on brown and milled rice grains of both waxy and non-waxy varieties. We report herein the microstructural analysis of uncooked rice kernels under sonication and its effect on the textural properties. X-ray computed tomography results showed the formati...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/164405 |
| _version_ | 1855541914255753216 |
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| author | Bonto, Aldrin P. Tiozon, Rhowell N. Rojviriya, Catleya Sreenivasulu, Nese Camacho, Drexel H. |
| author_browse | Bonto, Aldrin P. Camacho, Drexel H. Rojviriya, Catleya Sreenivasulu, Nese Tiozon, Rhowell N. |
| author_facet | Bonto, Aldrin P. Tiozon, Rhowell N. Rojviriya, Catleya Sreenivasulu, Nese Camacho, Drexel H. |
| author_sort | Bonto, Aldrin P. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This work investigates the effect of sonication on brown and milled rice grains of both waxy and non-waxy varieties. We report herein the microstructural analysis of uncooked rice kernels under sonication and its effect on the textural properties. X-ray computed tomography results showed the formation of microporous surfaces and the creation of cracks and fissures. Sonication increased the % porosity of the rice samples allowing for easy penetration of water during the cooking process and promotes softer texture. Moreover, the effect of sonication in brown rice resulted to the decrease in endogenous iron and phosphorus contents but increased its capacity for iron uptake through fortification when sonicated rice is soaked in the mineral solution. |
| format | Journal Article |
| id | CGSpace164405 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1644052024-12-19T14:13:43Z Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification Bonto, Aldrin P. Tiozon, Rhowell N. Rojviriya, Catleya Sreenivasulu, Nese Camacho, Drexel H. acoustics and ultrasonics chemical engineering (miscellaneous) radiology nuclear medicine and imaging This work investigates the effect of sonication on brown and milled rice grains of both waxy and non-waxy varieties. We report herein the microstructural analysis of uncooked rice kernels under sonication and its effect on the textural properties. X-ray computed tomography results showed the formation of microporous surfaces and the creation of cracks and fissures. Sonication increased the % porosity of the rice samples allowing for easy penetration of water during the cooking process and promotes softer texture. Moreover, the effect of sonication in brown rice resulted to the decrease in endogenous iron and phosphorus contents but increased its capacity for iron uptake through fortification when sonicated rice is soaked in the mineral solution. 2020-11 2024-12-19T12:53:51Z 2024-12-19T12:53:51Z Journal Article https://hdl.handle.net/10568/164405 en Open Access Elsevier Bonto, Aldrin P.; Tiozon, Rhowell N.; Rojviriya, Catleya; Sreenivasulu, Nese and Camacho, Drexel H. 2020. Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification. Ultrasonics Sonochemistry, Volume 68 p. 105234 |
| spellingShingle | acoustics and ultrasonics chemical engineering (miscellaneous) radiology nuclear medicine and imaging Bonto, Aldrin P. Tiozon, Rhowell N. Rojviriya, Catleya Sreenivasulu, Nese Camacho, Drexel H. Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification |
| title | Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification |
| title_full | Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification |
| title_fullStr | Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification |
| title_full_unstemmed | Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification |
| title_short | Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification |
| title_sort | sonication increases the porosity of uncooked rice kernels affording softer textural properties loss of intrinsic nutrients and increased uptake capacity during fortification |
| topic | acoustics and ultrasonics chemical engineering (miscellaneous) radiology nuclear medicine and imaging |
| url | https://hdl.handle.net/10568/164405 |
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