# Effect of Ultrasonic Treatment on Taste and Flavor Quality of Japonic Rice
## 4 Conclusions  
In this study, changes in the quality of five different ultrasound treatment cooked Japonic rice samples were investigated. The results show that ultrasound treatment causes the branched starch in cooked rice to break, releasing more linear starch and unspinning it. It also increases lipid dispersion and facilitates lipid entry into the opened starch helix, resulting in the formation of starch-lipid complexes. The ultrasound treatment mainly affected the hardness, adherence, and chewiness of the cooked rice in terms of textural characteristics. As the ultrasound time increased, the hardness and chewiness gradually increased, whereas the adherence gradually decreased. In addition, the ultrasound treatment reduced the viscosity of cooked rice during the pasting process. As ultrasound treatment time increased, peak viscosity, trough viscosity, final viscosity, and regrowth value were reduced. The concentration of volatile compounds in the five cooked Japonica rice samples increased gradually with extended ultrasound treatment time. This increase was mainly attributed to the increasing levels of hydrocarbons, aldehydes, and heterocyclic compounds. The main volatile components that exhibited significant changes in the cooked rice samples after ultrasound treatment included hexanal, heptanal, 2-pentylfuran, octanal, nonanal, trans-2-octanal, decanal, undecanal, trans-2-nonanal, trans-2-dodecenal, trans-2,4-decadienal, 2-pentadecanone, and indole. Ultrasound treatment has a positive effect on the flavor quality of rice. Studies on enhancing starch-lipid complexes in cooked rice using ultrasound treatment are limited. As a result, the current findings offer valuable insight into the changes in the quality of cooked rice treated with ultrasound. Future studies will explore the effect of ultrasound treatment on different cooked rice varieties, focusing on variations in their  
Figure 8: Resistant starch content was analyzed in correlation with aroma compounds and texture parameters.“*” in the figure indicates significant differences (\(p<0.05\)). basic components and aroma formation process. The study confirmed the feasibility of ultrasound in industrialized production. This study also confirms that ultrasound treatment can increase the content of resistant starch, but some animal experiments and clinical data are needed to really realize the industrial production of ultrasonicated cooked rice for the purpose of treating those with diabetes. Conceptualization, K.L. and L.G. ; methodology, K.L. and L.G. ; software, K.L. ; validation, S.L. and G.Y. ; formal analysis, K.L. ; investigation, G.Y. and S.L. ; resources, M.Z. ; data curation, K.L. ; writing--original draft preparation, K.L. ; writing--review and editing, L.G. and G.Y. ; visualization, K.L. ; supervision, M.Z. ; project administration, M.Z. ; funding acquisition, M.Z. All authors have read and agreed to the published version of the manuscript. This work was financially supported by grants from the National Key Research and Development Program of China (2018 YFD0401101). The presented data is contained within the article. We would like to thank Beijing Technology and Business University for facility support. The authors declare no conflict of interest. The following abbreviations are used in this manuscript:  
AOAAC Association of Official Analytical Chemists testing resistant starch
* [PERSON] et al. (2011) [PERSON] [PERSON]; [PERSON]; [PERSON]; [PERSON] [PERSON]; [PERSON] Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. _Innov. Food Sci. Emerg. Technol._**2011**, _12_, 610-616. [CrossRef]
* [PERSON] et al. (2019) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Effects of different treatment methods on properties of potato starch-lauric acid complex and potato starch-based films. _Int. J. Biol. Macromol._**2019**, _124_, 34-40.