Keywords
Rice milling
Abstract
The objective of this research was to evaluate a potential time-saving method for surface lipid content (SLC) measurement of milled rice by utilizing new extraction technology. The SLC is often used as the basis for quantifying the degree to which bran has been removed from kernels during the rice milling process; this quality factor is often referred to as degree of milling (DOM). The SLCs of two long-grain cultivars of rice, ‘Cypress’ and ‘Cocodrie’, were determined using an accelerated solvent extraction system (ASE) and compared to the conventional, manual system (Soxtec extraction system) that is typically used for SLC measurement. Both systems were tested at extraction temperatures of 115°C, 135°C, and 150°C with total extraction durations of 30 and 50 min. Results indicated that the longer extraction duration, 50-min, produced the lowest SLCs and higher temperatures generally produced lower SLCs. Overall, the surface lipid levels measured by the ASE were similar to or greater than the Soxtec, suggesting that the ASE is as reliable as conventional methods used for DOM determinations based on surface-lipid extractions, with the added advantages of reducing organic solvent usage, extraction time, and labor.
Recommended Citation
Parker, A., Rohrer, C., & Siebenmorgen, T. (2003). Evaluation of a new extraction system for rapid measurement of surface lipid content of rice for degree of milling estimation. Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences, 4(1), 65-69. https://doi.org/10.54119/discovery.rtyf3551