Author(s):

Niharika G, Vijayalakshmi V, Sanjeeva Rao D, Sheshu Madav M and Umadevi K

Abstract: Milling and cooking characteristics are basic properties to evaluate rice quality. Milling is an ancient processing technique to remove husk and help to increase palatability, shelf-life and meets consumer preference. The amount of bran remained on milled rice is called as Degree of Milling (DOM). An increase is in DOM, micronutrient, lipids and protein lost leads to an increase in carbohydrate content. Cooking is another significant quality aspect of rice and identifying minimum cooking temperature for each variety is important. The present study is planned to identify the minimum cooking temperature (MCT), and understand the variation in polishing time on milling yield, DOM and MCT of twenty five rice varieties. MCT was identified as 85 ^oC in one variety, 95 ^oC in 12 rice varieties and 100 ^oC in 12 rice varieties. Milling yield and DOM were studied for polishing times i.e., 30, 60, 90, 120, and 150 sec and results indicated as that the extent of milling increased in polishing time there was decrease in milling yield and increase in DOM. At different DOM, cooking at MCT was observed and found that most of the varieties were cooked at MCT with decrease in DOM and increase in polishing time. It was evident that milled rice absorbed water at a faster rate than brown rice, which helps in cooking of rice kernel. The varieties that were completely cooked after a particular minimum DOM % indicated that there was loss of bran layer completely or partially. This study concludes that bran thickness differs among the varieties. Considering the variation of bran thickness among varieties and variation of milling capacity among rice milling machines, the minimum DOM needs to be determined for each variety.

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