Comparative evaluation of radiofrequency-treated and naturally aged rice (Var. Jhelum): Physicochemical, rheological, thermal, microstructural and glycemic characteristics

Key Points

• Radiofrequency treatment enhances glycemic characteristics of rice compared to natural aging.
• The study reports specific physicochemical changes, including texture and moisture content, in the treated rice.
• Analysis utilized a thorough examination of rheological, thermal, and microstructural features across rice samples.
• These findings highlight the potential of radiofrequency treatment in improving rice quality, with implications for food technology.