Aldrin Porcioncula Bonto

This work investigates the effect of sonication on brown and milled rice grains of both waxy and non-waxy varieties. We report herein the microstructural analysis of uncooked rice kernels under sonication and its effect on the textural properties. X-ray computed tomography results showed the formation of microporous surfaces and the creation of cracks and fissures. Sonication increased the % porosity of the rice samples allowing for easy penetration of water during the cooking process and promotes softer texture. Moreover, the effect of sonication in brown rice resulted to the decrease in endogenous iron and phosphorus contents but increased its capacity for iron uptake through fortification when sonicated rice is soaked in the mineral solution.

1 June 2020 in LWT

Journal Article

High uptake and inward diffusion of iron fortificant in ultrasonicated milled rice

Nichada Jearanaikoon

Nese Sreenivasulu

Drexel H. Camacho

About Me

Aldrin P. Bonto, a food science/chemistry enthusiast, uses materials science technologies to study rice chemistry and food structure. Philippine Normal University awarded him a BS in Chemistry for Teachers. He continued his chemistry studies at De La Salle University, earning his MS (2015) and Ph.D. (2021). His doctoral research focused on understanding the effect of ultrasonication on rice grain functionalities and iron fortification of sonicated rice. Furthermore, while pursuing his Ph.D., he had the opportunity to conduct research at the International Rice Research Institute. He also conducted laboratory work at the Synchrotron Light Research Institute (Thailand), utilizing research grants to explore advanced X-ray technologies and gain a deeper understanding of rice.

Aldrin Porcioncula Bonto

Aldrin Porcioncula Bonto

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