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Volume 14
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10.3390/foods14162812
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice

by
Xiaomei Liu
1,2,†,
Yi Zhang
2,†,
Kai Zhu
2,
Fan Xie
3,
Haoyu Si
1,2,
Songheng Wu
2,
Bingjie Chen
2,
Qi Zheng
4,
Xiao Wang
2,
Yong Zhao
1,* and
Yongjin Qiao
2,4,*
1
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
2
Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
3
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
4
Shanghai Shuneng Irradiation Technology Co., Ltd., Shanghai 201401, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2025, 14(16), 2812; https://doi.org/10.3390/foods14162812
Submission received: 13 July 2025 / Revised: 8 August 2025 / Accepted: 8 August 2025 / Published: 13 August 2025
(This article belongs to the Section Food Engineering and Technology)
Versions Notes

Abstract

Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical parameters, structure properties and volatile components of brown rice (BR) and refined rice (RR). XRD and FT-IR spectroscopic data demonstrated that puffing under high temperature and pressure conditions triggered starch gelatinization, concurrently reducing starch crystallinity and inducing a V-type polymorphic structure. In addition, it substantially weakened hydrogen bonding networks in rice flour. In detail, 136 volatile compounds of raw and puffed rice were analyzed by HS-SPME-GC-MS, and the results showed that aldehydes, ketones, and pyrazines were the main volatile aroma compounds after puffing. By correlation analysis, benzaldehyde, 2-octenal, 2-methoxy-phenol, and furfural were identified as key contributors. The volatile components, especially ketones and alcohols, were higher in the BR as compared to those in the RR, with a significant difference observed between the two (p < 0.05). Combined with sensory evaluation, 1212CH was found to have a high score (17.63). These results could provide a theoretical basis for understanding the effect of puffing on rice flour and the volatile components of puffed products.
Keywords: puffing technology; rice; physicochemical properties; flavor compounds puffing technology; rice; physicochemical properties; flavor compounds

Share and Cite

MDPI and ACS Style

Liu, X.; Zhang, Y.; Zhu, K.; Xie, F.; Si, H.; Wu, S.; Chen, B.; Zheng, Q.; Wang, X.; Zhao, Y.; et al. Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice. Foods 2025, 14, 2812. https://doi.org/10.3390/foods14162812

AMA Style

Liu X, Zhang Y, Zhu K, Xie F, Si H, Wu S, Chen B, Zheng Q, Wang X, Zhao Y, et al. Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice. Foods. 2025; 14(16):2812. https://doi.org/10.3390/foods14162812

Chicago/Turabian Style

Liu, Xiaomei, Yi Zhang, Kai Zhu, Fan Xie, Haoyu Si, Songheng Wu, Bingjie Chen, Qi Zheng, Xiao Wang, Yong Zhao, and et al. 2025. "Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice" Foods 14, no. 16: 2812. https://doi.org/10.3390/foods14162812

APA Style

Liu, X., Zhang, Y., Zhu, K., Xie, F., Si, H., Wu, S., Chen, B., Zheng, Q., Wang, X., Zhao, Y., & Qiao, Y. (2025). Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice. Foods, 14(16), 2812. https://doi.org/10.3390/foods14162812

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