Overconsumption stands as the primary driver of obesity, making appetite regulation through enhanced satiety and satiation a promising strategy for managing energy and food intake.

This study aimed to improve the nutritional value of rice by modifying its texture and structure through ultrasound treatment. Sonication works by breaking down rice starch at the microstructural level, thereby influencing the grain’s water absorption capacity during cooking.

The increased porosity resulting from this process enables more effective water uptake. Herba rice was subjected to sonication across varying amplitudes (0 to 60 µm), after which the water absorption ratio was calculated and textural properties — including hardness, cohesiveness, gumminess, and chewiness — were assessed using a texture analyzer.

The findings established that Herba rice was the most appropriate candidate for sonication analysis compared to Basmati and Calrose rice, owing to its relatively stable physical properties during soaking. Sonication proved to be an effective method for modifying rice both texturally and structurally, with texture analysis revealing improvements in cohesiveness, gumminess, and chewiness, while scanning electron microscopy (SEM) images demonstrated significant microstructural changes post-treatment. Specifically, sonication at 60 µm amplitude yielded notable improvements in cooked rice texture — cohesiveness (+5%), gumminess (+5%), and chewiness (+20%) — alongside a 10% increase in water absorption ratio, accompanied by considerable microstructural modifications.

This research introduces a novel, straightforward, and accessible approach to rice modification aimed at appetite control. Given that rice is among the world’s most widely consumed staple foods, these improvements hold meaningful potential for helping large populations curb overconsumption and reduce obesity risk.