Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments.

The heating water uptake (HWU), volume expansion rate (VER), and solid loss (SL) were significantly improved by ascorbic acid treatment alone and in combination with degreasing and/or hydrothermal treatment ( Figure 3 ), and the changing trend of the three indexes was similar, showing an increasing trend in accordance with the order of ascorbic acid treatment alone, degreasing combined with ascorbic acid treatment, ascorbic acid hydrothermal treatment, and degreasing combined with ascorbic acid hydrothermal treatment.

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