Effect of Ultrasonic Treatment on Taste and Flavor Quality of Japonica Rice

Abstract

The aim of this study was to investigate the effect of ultrasound treatment on the texture and flavor quality of Japonica rice to provide a basis for the development of a staple food product for the treatment of diabetes mellitus. The texture and flavor qualities of cooked rice were analyzed using a texture analyzer, rapid viscosity analyzer (RVA), and gas chromatography–mass spectrometry (GC-MS). The results showed that with increased ultrasound treatment time, the hardness and chewiness of the cooked rice gradually increased, while adhesion decreased. Additionally, the ultrasound treatment reduced various viscosity parameters of rice during the pasting process, inhibiting paste expansion and regrowth. Key aroma compounds influencing the aroma of cooked rice before and after ultrasound treatment included hexanal, heptanal, 2-pentylfuran, octanal, nonanal, trans-2-octenal, decanal, undecanal, trans-2-nonanal, trans-2-dodecenal, trans-2-decenal, trans-2,4-decadienal, 2-pentadecanone, and indole. The odor activity value (OAV) of these compounds increased significantly and were greater than one after ultrasound treatment. These compounds play a role in composing the unique aroma of cooked rice and contribute to sweet, floral, and nutty aromas. In conclusion, ultrasound treatment can be used to increase the content of resistant starch in cooked rice and has a positive effect on the flavor quality of cooked rice.

Keywords

• ultrasound treatment
• Japonica rice
• resistant starch
• rice taste
• aroma compounds