Optimization of Infrared Rotary Roasting Conditions for Immature Rice: Effects on Physicochemical and Cooking Qualities.

Lamul Wiset, Chainarong Chuayjum, Juckamas Laohavanich, Nattapol Poomsa-Ad, David Julian McClements, Ekasit Onsaard, Wiriya Onsaard

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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5 · Who and what money

Authors and funding

7 authors.

Lamul WisetInnovative Agriculture Machinery and Post-Harvest Technology Research Cluster, Mahasarakham University, Maha Sarakham 44150, Thailand.

Chainarong ChuayjumDepartment of Food Technology, Faculty of Agriculture, Ubon Ratchathani University, Warin Chamrap, Ubon Ratchathani 34190, Thailand.

Juckamas LaohavanichInnovative Agriculture Machinery and Post-Harvest Technology Research Cluster, Mahasarakham University, Maha Sarakham 44150, Thailand.

Nattapol Poomsa-AdDrying Technology Research Unit, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand.

David Julian McClementsBiopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.ORCID 0000-0002-9016-1291

Ekasit OnsaardDepartment of Food Technology, Faculty of Agriculture, Ubon Ratchathani University, Warin Chamrap, Ubon Ratchathani 34190, Thailand.

Wiriya OnsaardDepartment of Food Technology, Faculty of Agriculture, Ubon Ratchathani University, Warin Chamrap, Ubon Ratchathani 34190, Thailand.ORCID 0000-0003-0462-7700

Funding

Mahasarakham University

6 · The paper itself

Abstract

Immature rice is a distinctive cereal product widely consumed in Asian countries due to its natural green color, soft texture, unique flavor, and high nutritional value. However, its fragile structure and pigment sensitivity create significant processing challenges. This study investigates the effects of infrared (IR) roasting temperature (550-650 °C) and time (20-40 min) on the physicochemical, nutritional, and cooked-rice qualities of immature rice (

Indexed as

cooked-rice textureimmature riceinfrared roastingphysicochemical propertiesresponse surface methodologysustainable processing

Identifiers

PMID42121521

DOI10.3390/foods15091578

PMCPMC13164147

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LicenceCC BY

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