초음파 병합 마이크로파 가열 처리가 쌀가루의 품질 특성에 미치는 영향
Impact of Ultrasound Microwave Sequential Treatment on the Quality Characteristics of Rice Flour
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This study investigated the effects of microwave heating and ultrasound treatment on the physicochemical properties of rice flour, aiming to develop value-added products and promote rice consumption. Rice flour was gelatinized and then subjected to microwave heating (5 and 10 min) and ultrasound treatment (20 kHz, 15 min). The color, turbidity, hydration properties, pasting characteristics, and rheological behavior of the treated flours were analyzed. Microwave heating resulted in a darker color, with decreased lightness (L*) and increased redness (a*) and yellowness (b*) values. Ultrasound treatment improved the dispersibility and stability of the suspensions. Both treatments reduced pasting viscosities indicating starch degradation and weakened gel-forming ability. Rheological analysis showed that the treatments decreased the consistency index (K) and apparent viscosity (η50) but increased the flow behavior index (n), suggesting enhanced flowability. These findings demonstrate that microwave and ultrasound are effective green technologies for modifying rice flour properties for the development of novel food products.
Abstract
This study investigated the effects of microwave heating and ultrasound treatment on the physicochemical properties of rice flour, aiming to develop value-added products and promote rice consumption. Rice flour was gelatinized and then subjected to microwave heating (5 and 10 min) and ultrasound treatment (20 kHz, 15 min). The color, turbidity, hydration properties, pasting characteristics, and rheological behavior of the treated flours were analyzed. Microwave heating resulted in a darker color, with decreased lightness (L*) and increased redness (a*) and yellowness (b*) values. Ultrasound treatment improved the dispersibility and stability of the suspensions. Both treatments reduced pasting viscosities indicating starch degradation and weakened gel-forming ability. Rheological analysis showed that the treatments decreased the consistency index (K) and apparent viscosity (η50) but increased the flow behavior index (n), suggesting enhanced flowability. These findings demonstrate that microwave and ultrasound are effective green technologies for modifying rice flour properties for the development of novel food products.