Influence of pulsed electric field and rehydration temperature on the textural properties of bulgur, barley rice, and Japonica rice

Abstract

Pulsed electric field (PEF) treatment in food processing involves the application of short electrical pulses at high voltage, which can bring various benefits such as microbial inactivation, while preserving the flavor, aroma, color, and nutritional value of food products. A better understanding of the effects of this process on the texture profile of freeze-dried and rehydrated grains is crucial for improving the final product quality. The objective of this study was to evaluate the impact of different PEF treatments, applying varying voltage (V) and energy (J) levels, as well as different rehydration temperatures, on the texture profile of various freeze-dried grains, including bulgur, barley rice, and Japonica rice. The impact of these processes was assessed by analyzing texture parameters, including hardness (N (Newton)), chewiness (N), and cohesiveness. Overall, the PEF treatment utilizing 16 kV and 9 kJ demonstrated the greatest potential for improving the texture parameters of hardness, chewiness, and cohesiveness in grain samples. However, PEF treatment did not substantially impact the texture parameters of Japonica rice samples rehydrated at different temperatures. These results highlight the potential of PEF as a promising tool to enhance the texture quality of rehydrated grains, while also underscoring its grain-specific effects and the need for optimized processing conditions.