Ultrasound-IR combination improves physicochemical and antioxidant properties of Mushk budji rice

Key Points

• The aim is to investigate how ultrasound-assisted infrared drying affects the characteristics of Mushk budji rice.
• Utilized ultrasound-assisted infrared drying techniques
• Evaluated physicochemical, nutritional, and thermal properties
• Focused on the aromatic rice variety Mushk budji from Kashmir
• Improved physicochemical characteristics were observed
• Enhanced antioxidant properties were recorded
• Nutritional benefits were noted in the treated rice