Table 3.

Percent (%) change in thermal properties, relative crystallinity, and pasting properties of sonicated rice grain with respect to raw rice.

Rice Type	References	Amylose Content (%)	Ultrasonic Conditions				Thermal Properties			Relative Crystallinity	Pasting Properties
			Frequency (kHz)	Power (W)	Temperature(°C)	Time (mins)	To	Tp	ΔH		Peak Viscosity	Final Viscosity
Brown Rice	[50]	–	16	2000	25, 40, 55	30	5.9 ↓	4.6 ↓	31.0 ↑	10.0 ↑	9.9 ↑	6.8 ↑
	[51]*	–	20	750	40	30	–	–	–	–	18.6 ↑	37.6 ↑
	[71]	–	400	158	25, 50	30, 60	4.8 ↑	1.7 ↑	4.5 ↓	39.8 ↓	25.1 ↑	34.2 ↑
	[84]	35.53	40	150	30	30	–	–	–	–	6.2 ↑	2.4 ↑
	[73]	35.53	40	180	30	30	0.3 ↑	1.7 ↑	7.2 ↓	3.6 ↑	–	–
Milled Rice	[77]	7.04	400	40	30	15, 30	6.9 ↓	0.7 ↓	61.3 ↓	–	24.7 ↑	21.4 ↑
	[53]	–	40	0 – 600	4	10–120	–	–	–	25.1 ↓	–	–
	[72]	16.9 & 29.35	60	665	30	15, 30	3.4 ↓	1.9 ↓	44.8 ↓	27.7 ↓	279.6 ↑	105.4 ↑

↑ = increase; ↓ = decrease with respect to the raw non-sonicated rice..

*with enzymatic treatment.