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<p>Mushk Budji is a short,&#xa0;bold, aromatic, indigenous rice variety. This study evaluates the impact of ultrasound-assisted parboiling on the milling, cooking, and nutritional characteristics of Mushk Budji. The rice was subjected to ultrasonication for varying durations (2–6&#xa0;h) followed by drying at three different temperatures (35&#xa0;°C, 45&#xa0;°C, and 55&#xa0;°C), and the results were compared with the traditional parboiling method. Compared to traditional parboiling, ultrasonication increased the fibre while decreasing the fat and ash contents. After 4&#xa0;h of ultrasonic soaking at 45&#xa0;°C, the milling quality peaked at 83.45%, with a head rice yield (HRY) that ranging from 73.15–85.56%—significantly higher than with the conventional approach. Under ideal conditions, cooking times were lowered to as low as 19&#xa0;min, and cooking characteristics like water uptake ratio (WUR) and swelling ratio (SR) improved. 3–4&#xa0;h of ultrasonic soaking maximized the antioxidant capacity, including total phenolic and flavonoid levels, with DPPH activity showing up to 66.9% radical scavenging. Pasting properties decreased after ultrasonic soaking, and also colour improved significantly after ultrasonic soaking. Overall, the findings indicate that ultrasonic-assisted parboiling can be a better alternative to traditional methods.</p>

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Ultrasound-assisted parboiling as an innovative approach to enhance the quality of mushk budji rice

  • 期刊论文

  • 发表日期：

    2026年7月14日

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  • Nusrat Maqbool,
  • Nusrat Bhat,
  • Zakir Showkat Khan,
  • Hilal A. Makroo,
  • Neelofar Manzoor,
  • Thameed Aijaz

摘要

Mushk Budji is a short, bold, aromatic, indigenous rice variety. This study evaluates the impact of ultrasound-assisted parboiling on the milling, cooking, and nutritional characteristics of Mushk Budji. The rice was subjected to ultrasonication for varying durations (2–6 h) followed by drying at three different temperatures (35 °C, 45 °C, and 55 °C), and the results were compared with the traditional parboiling method. Compared to traditional parboiling, ultrasonication increased the fibre while decreasing the fat and ash contents. After 4 h of ultrasonic soaking at 45 °C, the milling quality peaked at 83.45%, with a head rice yield (HRY) that ranging from 73.15–85.56%—significantly higher than with the conventional approach. Under ideal conditions, cooking times were lowered to as low as 19 min, and cooking characteristics like water uptake ratio (WUR) and swelling ratio (SR) improved. 3–4 h of ultrasonic soaking maximized the antioxidant capacity, including total phenolic and flavonoid levels, with DPPH activity showing up to 66.9% radical scavenging. Pasting properties decreased after ultrasonic soaking, and also colour improved significantly after ultrasonic soaking. Overall, the findings indicate that ultrasonic-assisted parboiling can be a better alternative to traditional methods.