Degree of Milling Effect on Cold Water Rice Quality

  • Ujjwol Subedi Food Research Division, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal
  • Roman Karki Food Research Division, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal
  • Pravin Ojha Food Research Division, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal
  • Achyut Mishra Food Research Division, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal
  • Man Bahadur Shrestha Food Research Division, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal
  • Durga Man Singh Dongol Food Research Division, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal
Keywords: Amylose, Cold water rice, Elongation ratio, Gruel loss, Head rice recovery

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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Abstract
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PDF
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Published
2018-05-06
How to Cite
Subedi, U., Karki, R., Ojha, P., Mishra, A., Shrestha, M., & Dongol, D. (2018). Degree of Milling Effect on Cold Water Rice Quality. Journal of Nepal Agricultural Research Council, 4(1), 7-17. https://doi.org/10.3126/jnarc.v4i1.19685
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Articles