Effect of milling degree on physicochemical characteristics of rice
2002
Karim, M.A. | Ali, A. | Ali, L. | Anwar, M. | Majid, A. (Rice Research Inst., Kala Shah Kaku (Pakistan))
A commercial rice variety Basmati 385 was polished at varying intervals to study the effect of milling degree on its quantity and quality. Samples of who brown rice were polished from 5 to 40 seconds at a uniform interval of five second. The parameters studied were milling recovery, cooking characteristics and chemical properties. Maximum head rice recovery (85% of whole brown rice) and 1000-grain weight (16.26 g) were observed at five seconds polishing time which decreased gradually and reached the minimum (60.6 % and 15.26 g, respectively) at 40 seconds. The, desirable whiteness in milled rice (37-38 degree) was recorded at 20 and 25 seconds: polishing time. Rice soaking and cooking times decreased with an increase in milling degree. Maximum elongation (14.8 mm) of rice during cooking was observed both at 25 and 30 seconds whereas, the highest losses (8.41 % ) during washing and cooking and the lowest grain bursting (6.9 %) at 15 seconds polishing time. Protein and crude oil contents in milled rice decreased from 10 % and 0.98 % to 7.9 % and 0.13 %, respectively when the polishing time increased from 5 to 40 seconds. Although amylose content showed a reverse trend but it remained in the intermediate amylose group (20-25). The highest gel consistency value of 69.4 mm was found at 30 seconds, followed by 64 mm at 25 seconds polishing time.
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