How can I control Maillard browning/developed color of my sample by ultrasonication?

25 October 2019 1 7K Report

I am working on parboiled rice. After parboiling creates dark rice color due to Maillard reaction. How can I improve this negative attribute by ultrasonication and how?

could you give me any suggestion or any reference article? I want to make my parboiled rice more white. Trying to avoid food additives and chemicals for sensing on health issues.

Ibai Aldebaran DE VILLASANTE Llaquet

Try to heat the rice with more pressure as the pressure and the temperature decrease, preventing the Maillard reaction from occurring.

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