Research Progress on the Effect of Microwave on the Quality Characteristics of Brown Rice
Brown rice contains a variety of natural phytonutrients that are beneficial to the human body.However,substances such as cellulose,hemicellulose and pectin in the outer tissue form a dense protective layer,making brown rice taste poor and difficult to cook.Microwave heating is widely used in food heating due to the uniformity of heating and short processing time.Based on this,the effects of microwave treatment on cooking quality,nutrients,drying characteristics and storage stability of brown rice are summarized.It was found that microwave treatment improved the edible quality of brown rice,modified starch,better retained active ingredients,and greatly improved its storage stability.It confirms the potential of microwave processing to improve brown rice products,and also provides a reference for the application of microwave processing in rice products.
brown ricemicrowavenutritioncookingstorage characteristics
国家科技期刊平台
NSTL
万方数据
维普
