Effects of ultrasonication on the physical properties of Herba rice grain

The main cause of obesity is overconsumption. The idea of enhancing satiety and satiation is considered an effective way to control appetite and regulate energy and food intake. The principal objective of this study was to make rice healthier for consumption through texture and structure modification of rice grain using ultrasound treatment. Sonication alters the microstructure of rice grain by degradation of rice starch to manipulate the water absorption ability of rice during cooking. Greater porosity of rice grains from sonication treatment allows better water absorption. Herba rice was sonicated at different amplitudes (0 to 60 µm). The water absorption ratio was calculated, and texture properties (hardness, cohesiveness, gumminess, and chewiness) were determined using a texture analyzer. This paper concluded that Herba rice was most suitable for sonication analysis relative to Basmati rice and Calrose rice due to its relatively consistent physical properties under soaking. It was proven that sonication is a useful and effective way to modify rice grain texturally and structurally, with texture analysis showing enhancement in cohesiveness, gumminess, and chewiness, while scanning electron microscopy (SEM) images confirm substantial microstructural changes after sonication. It was concluded that sonication can significantly improve cooked rice texture (cohesiveness +5%, gumminess +5%, chewiness +20%) and water absorption ratio (+10%) of Herba rice, with significant microstructure modifications using amplitudes of 60 µm. This study showed a new methodology of rice modification to control appetite. This novel way of modification is easy to operate and simple to introduce. Rice is the most common staple food, and an improved rice will benefit a significant part of the population to prevent overconsumption and obesity.