Table 1.
Proximate composition of glutinous rice grains (wt.%, dry weight basis), and the temperature of rice grains suspensions before and after pulsed electric field (PEF) treatment *.
| Moisture | Ash | Crude Protein | Crude Fat | Total Starch | Amylose | |
|---|---|---|---|---|---|---|
| Glutinous rice grains | 12.45 ± 0.22 | 0.24 ± 0.02 | 8.44 ± 0.17 | 0.50 ± 0.02 | 83.07 ± 2.39 | 1.85 ± 0.27 |
| Treatment | Control | PEF-50 pulses | PEF-100 pulses | PEF-200 pulses | PEF-300 pulses | |
| Initial T (°C) # | 0.7 ± 0.0 | 0.7 ± 0.1 | 0.9 ± 0.0 | 1.1 ± 0.2 | 1.2 ± 0.1 | |
| Final T (°C) | 1.3 ± 0.0 | 3 ± 0.7 | 17.7 ± 0.3 | 30.8 ± 0.9 | 51.3 ± 1.4 | |
| Initial θ (μS/cm) | 250 ± 1.0 | 250 ± 1.0 | 260 ± 1.7 | 250 ± 0.7 | 267 ± 3.0 | |
| Final θ (μS/cm) | 250 ± 0.3 | 250 ± 3.1 | 300 ± 3.0 | 390 ± 1.0 | 400 ± 2.5 |
* Data are means of duplicate ± SD. # T, temperature (°C); θ, electric conductivity (μS/cm).