Lian Kaiqing, Guan Lina, Zhang Min, Ye Guodong, Li Sixuan
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2025 May 4;14(9):1627. doi: 10.3390/foods14091627.
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.
本研究旨在探讨超声处理对粳米质地和风味品质的影响，为开发治疗糖尿病的主食产品提供依据。使用质构分析仪、快速粘度分析仪（RVA）和气相色谱 - 质谱联用仪（GC - MS）对米饭的质地和风味品质进行分析。结果表明，随着超声处理时间的增加，米饭的硬度和咀嚼性逐渐增加，而粘附性降低。此外，超声处理降低了大米糊化过程中的各种粘度参数，抑制了糊化膨胀和回生。影响超声处理前后米饭香气的关键香气化合物包括己醛、庚醛、2 - 戊基呋喃、辛醛、壬醛、反 - 2 - 辛烯醛、癸醛、十一醛、反 - 2 - 壬醛、反 - 2 - 十二烯醛、反 - 2 - 癸烯醛、反 - 2,4 - 癸二烯醛、2 - 十五酮和吲哚。这些化合物的气味活性值（OAV）在超声处理后显著增加且大于1。这些化合物在构成米饭独特香气方面发挥作用，并有助于产生甜、花香和坚果香气。总之，超声处理可用于增加米饭中抗性淀粉的含量，并对米饭的风味品质有积极影响。
