Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification

• Main Authors: Bonto, Aldrin P., Tiozon, Rhowell N., Rojviriya, Catleya, Sreenivasulu, Nese, Camacho, Drexel H.
• Format: text
• Published: Animo Repository 2020
• Subjects: Sonication; Rice; Porosity; Tomography; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/423; https://animorepository.dlsu.edu.ph/context/faculty_research/article/1422/type/native/viewcontent
• Institution: De La Salle University

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...