Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

Abstract

In this paper, microwave precooking and freeze-drying were used to improve the quality of germinated brown rice. The results suggested that the ideal microwave precooking conditions for germinated brown rice were 1 : 1 ( $m/V$ ) followed by a 9 min heating time at 600 W. Brown rice with microwave precooking and freeze-drying treatment (TBR) had a better nutritional value than untreated brown rice (UBR). The edible quality of TBR was improved, and its hardness was reduced by 54.78%. TBR, in contrast to UBR, has a rough and porous surface, a loose internal structure, and facilitates the contact between starch and water during cooking, hence enhancing gelatinization. In germinated brown rice, microwave precooking and freeze-drying significantly increased the synthesis of the majority of volatile compounds. The aforementioned data imply that microwave precooking-freeze-drying may greatly improve the nutritional value and palatability of brown rice after germination.