Comparative evaluation of radiofrequency-treated and naturally aged rice (Var. Jhelum): Physicochemical, rheological, thermal, microstructural and glycemic characteristics.
Keywords
Radiofrequency heating induced ageing-like structural and functional changes in Jhelum rice, with microstructural disruption/aggregation resembling naturally aged rice. RF-treated rice showed increased resistant starch (4.18 ± 0.47%) and a reduced glycaemic i…
Study snapshot
Abstract
This study investigated radiofrequency (RF) heating as a rapid method to simulate natural rice ageing by comparing the physicochemical, thermal, rheological, microstructural, and starch digestibility properties of freshly harvested rice (FHR), naturally aged rice (NAR), and RF-treated rice and paddy (RFR, RFP) of the Jhelum cultivar. RF treatment induced ageing-like structural and functional changes. Scanning electron microscopy showed starch granule surface disruption and aggregation in RFR, closely resembling NAR. These microstructural changes increased resistant starch content (4.18 ± 0.47%) and reduced the glycaemic index from 70.34 ± 3.39 (FHR) to 61.17 ± 2.18 in RF-treated rice. RF ageing also enhanced milling quality, increasing head rice yield to 61.81 ± 3.57% in RFP, and shifted grain physical properties towards those of NAR. Higher gelatinization temperatures, reduced enthalpy, increased pasting viscosity, and improved gel consistency indicated enhanced starch stability and cooking quality. Overall, RF heating effectively induces ageing-like structural, functional, and nutritional changes in rice within minutes, offering a rapid alternative to conventional ageing.
AI evidence extraction
Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.
Main findings
Radiofrequency heating induced ageing-like structural and functional changes in Jhelum rice, with microstructural disruption/aggregation resembling naturally aged rice. RF-treated rice showed increased resistant starch (4.18 ± 0.47%) and a reduced glycaemic index (from 70.34 ± 3.39 in freshly harvested rice to 61.17 ± 2.18), along with improved milling quality (head rice yield 61.81 ± 3.57% in RF-treated paddy) and changes consistent with enhanced starch stability and cooking quality.
Outcomes measured
- physicochemical properties
- thermal properties
- rheological properties
- microstructural properties (scanning electron microscopy)
- starch digestibility
- resistant starch content
- glycaemic index
- milling quality (head rice yield)
- grain physical properties
- gelatinization temperature
- enthalpy
- pasting viscosity
- gel consistency
- cooking quality
View raw extracted JSON
{
"study_type": "other",
"exposure": {
"band": "RF",
"source": "food processing (radiofrequency heating)",
"frequency_mhz": null,
"sar_wkg": null,
"duration": null
},
"population": null,
"sample_size": null,
"outcomes": [
"physicochemical properties",
"thermal properties",
"rheological properties",
"microstructural properties (scanning electron microscopy)",
"starch digestibility",
"resistant starch content",
"glycaemic index",
"milling quality (head rice yield)",
"grain physical properties",
"gelatinization temperature",
"enthalpy",
"pasting viscosity",
"gel consistency",
"cooking quality"
],
"main_findings": "Radiofrequency heating induced ageing-like structural and functional changes in Jhelum rice, with microstructural disruption/aggregation resembling naturally aged rice. RF-treated rice showed increased resistant starch (4.18 ± 0.47%) and a reduced glycaemic index (from 70.34 ± 3.39 in freshly harvested rice to 61.17 ± 2.18), along with improved milling quality (head rice yield 61.81 ± 3.57% in RF-treated paddy) and changes consistent with enhanced starch stability and cooking quality.",
"effect_direction": "benefit",
"limitations": [],
"evidence_strength": "insufficient",
"confidence": 0.74,
"peer_reviewed_likely": "yes",
"keywords": [
"radiofrequency heating",
"RF treatment",
"rice ageing",
"Jhelum cultivar",
"starch digestibility",
"resistant starch",
"glycaemic index",
"microstructure",
"rheology",
"thermal properties",
"milling quality"
],
"suggested_hubs": []
}AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.
Identifiers and source
DOI: 10.1016/j.foodchem.2026.148268
PubMed: 41655485