Comparative evaluation of radiofrequency-treated and naturally aged rice (Var. Jhelum): Physicochemical, rheological, thermal, microstructural and glycemic characteristics.

Food chemistry · 2026 · Benefit · Insufficient evidence

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BenefitInsufficient evidencePaper 6736

Study snapshot

PublicationFood chemistry · 2026

Study typeother

Reported directionBenefit

Evidence ratingInsufficient

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.

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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.

Study typeother

Effect directionbenefit

PopulationNot supplied

Sample sizeNot supplied

ExposureRF

Evidence strengthInsufficientConfidence: 74% · Peer reviewed: yes

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": []
}

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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

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