On the meaning of the degree of milling of rice.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7019/
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| Title |
On the meaning of the degree of milling of rice.
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| Creator |
Shams ud Din, M.
Bhattacharya, K. R. |
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| Subject |
01 Rice
04 Milling |
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| Description |
A sample of brown rice was milled to different degrees with 4 different laboratory mills - 2 metal rollers, 1 emery roller and 1 emery cone. Loss of kernel wt. during milling and the contents of residual bran pigment, total fat and surface fat of each of the milled samples were determined. It was observed that emery mills had to remove a greater wt. of kernel (as 'bran') to yield a milled rice having a given content of pigment or fat, as compared to metal mills. The degree of milling of rice as conventionally defined by the % loss of kernel wt. during milling and that as generally understood by product quality (colour or content of a specified constituent of milled rice) are therefore not identical entities. Hence to define degree of milling of rice for product quality needs the use of a different index, e.g. % retention of bran pigment or % kernel surface area covered with bran, than the conventional criterion of wt. loss.
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| Date |
1978
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/7019/1/Journal%20of%20Food%20Technology%2C%20Volume-13%282%20%281978%29%2099-105.pdf
Shams ud Din, M. and Bhattacharya, K. R. (1978) On the meaning of the degree of milling of rice. Journal of Food Technology, 13 (2). 99-105, 7 ref.. |
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