Keywords
Rice, rice bran, milled rice, germ
Abstract
Harvest moisture contents (HMCs) have been proven to play a role in rice quality, especially affecting head rice yield (HRY) due to fissuring or immature kernels. Differences in milling characteristics between samples having high and low level milling quality were studied in this experiment. Two hybrid, long-grain cultivars (CL XL729 and CL XL745) and two pureline, long-grain cultivars (CL 181 and Wells) were harvested at near optimal and low HMCs, representing high and low milling quality, respectively. Lots were dried to approximately 12.5 ± 0.5% and milled in triplicate for durations of 10, 20, 30, and 40 s. Results showed that low quality rice achieved a greater degree of milling (DOM) than high quality rice when milled for the same duration. Low quality rice also reached a given surface lipid content (SLC) at a faster rate as supported by greater SLC reduction rates. As DOM increased, milled rice yield (MRY) of low quality rice decreased at a statistically greater rate than that of high quality rice. The rate at which HRY decreased, however, was not greatly impacted by milling quality as a function of HMC.
Recommended Citation
Huck, A., Lanning, S., & Siebenmorgen, T. (2012). Milling Characteristics of High and Low Quality Rice. Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences, 13(1), 28-37. Retrieved from https://scholarworks.uark.edu/discoverymag/vol13/iss1/7