Abstract
The aim of this study was to examine the effects of degree of milling on various rice parameters such as proximate composition, and cooking properties using mathematical model. The experiments were performed in the laboratory of Food Research Division, Nepal Agricultural Research Council. The three different medium type rice varieties of Nepal (Lumle-2, Chhomrong and Machhapuchre-3) were exposed to five different degrees of milling (0%, 6%, 8%, 10% and 12%). The degree of milling (DM) level significantly (P≤0.05) affected the milling recovery; head rice yield, nutrient content as well as cooking properties of the rice. Increase in DM resulted in further reduction of protein content, fat content, minerals, milled rice and head rice yield after bran layer was further removed. A positive correlation between DM used in present model, amylose content, kernel elongation and gruel solid loss was observed, however, with an increase in DM; amylose content, kernel elongation and gruel solid loss were found to be increased. Adopting 6 to 8% DM for commercial milling of rice might help to prevent quantitative, qualitative and nutritional loss along with retention of good cooking characteristics.
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Claims 5
Claim · model-written summary
Milling degree significantly affected milling recovery and head rice yield.
- Taxon
- Rice
Oryza sativat0 - Treatment
- degree of milling (DM)e0
- Outcome
- milling recovery; head rice yielde0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“The degree of milling (DM) level significantly (P≤0.05) affected the milling recovery; head rice yield”
Claim · model-written summary
Increasing milling degree reduced protein, fat and mineral contents.
- Taxon
- RiceOryza sativat0
- Treatment
- DMe0
- Outcome
- protein content, fat content, mineralse0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Increase in DM resulted in further reduction of protein content, fat content, minerals”
Claim · model-written summary
Increasing milling degree reduced milled rice and head rice yield.
- Taxon
- RiceOryza sativat0
- Treatment
- DMe0
- Outcome
- milled rice and head rice yielde0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Increase in DM resulted in further reduction of protein content, fat content, minerals, milled rice and head rice yield”
Claim · model-written summary
Amylose content, kernel elongation and gruel solid loss rose with milling degree.
- Taxon
- RiceOryza sativat0
- Treatment
- DMe0
- Outcome
- amylose content, kernel elongation and gruel solid losse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“with an increase in DM; amylose content, kernel elongation and gruel solid loss were found to be increased”
Claim · model-written summary
The authors suggest 6 to 8% milling to limit losses while retaining cooking characteristics.
- Taxon
- RiceOryza sativat0
- Outcome
- Adopting 6 to 8% DM for commercial milling of ricee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Adopting 6 to 8% DM for commercial milling of rice might help to prevent quantitative, qualitative and nutritional loss along with retention of good cooking characteristics”
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