Effect of Degree of Milling and Rice Variety on Insect Development in Milled Rice

Milled rice, though a good source of energy, is poor source of micronutrients. Where rice is a staple food, fortification with essential vitamins and minerals would make it more nutritious, which can fetch premium price. This study used the contingent valuation method (CVM) to estimate the farm women's willingness to pay (WTP) for DRR Dhan 45, the bio-fortified (with zinc) rice variety developed by ICAR-Indian Institute of Rice Research, Hyderabad. Correlation analysis was carried out to ascertain the significant relationships of WTP with socioeconomic variables. The farm women were willing to pay an average premium of about 26% over the prevailing price of non-bio-fortified rice. The results also showed that young and educated farm women are willing to pay higher price, who in turn could be the potential target group for creating awareness and promotion of bio-fortified rice varieties to address the micronutrient deficiencies among malnourished masses.

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Changes in the zinc content of selected bangladeshi rice varieties through modified parboiling and milling methods

SAARC Journal of Agriculture ◽

10.3329/sja.v15i2.35153 ◽

2018 ◽

Vol 15 (2) ◽

pp. 31-43

Author(s):

SS Dipti ◽

C Hotz ◽

KA Kabir ◽

M Bipul

Keyword(s):

Brown Rice ◽

Zinc Content ◽

Milled Rice ◽

Rice Varieties ◽

Soaking Time ◽

Bioavailable Fraction ◽

Zinc Bioavailability ◽

Degree Of Milling ◽

Women And Children ◽

Phytate Content

Zinc deficiency is prevalent among women and children in Bangladesh, and methods to increase the zinc content of parboiled rice could contribute to its prevention. We quantified the effect of modified parboiling conditions on zinc content and of the degree of milling on zinc and phytate contents of Bangladeshi rice varieties. Parboiling studies varied the conditions used in the local commercial operations, including pre-steaming and soaking times, change of soaking water, and steaming pressure. Milling studies used 10 Bangladeshi varieties at 0% (brown), 2%, 4%, 6%, 8%, and 10% degree of milling. With ambient soaking water, shorter soaking time was observed with a higher zinc content in brown rice, but not in 10% milled rice, and changing soaking water did not modify zinc content in brown or 10% milled rice. Pre-steaming time and open- vs. closed-system steaming had no significant effect on brown or 10% milled rice zinc content. Reducing the degree of milling from 10% to 6% or 4% resulted in a mean increase in zinc content of 27% and 47%, respectively, and an increase in phytate content of 35% and 72%, respectively. Zinc content in milled rice did not appear to be significantly affected by the parboiling conditions tested. While lower degree of milling resulted in higher zinc content, it is uncertain whether the higher phytate content would fully negate this increase by decreasing the bioavailable fraction of zinc. Human studies of zinc bioavailability from Bangladeshi rice at different degrees of milling are warranted.SAARC J. Agri., 15(2): 31-43 (2017)

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Milled Rice Quality Assessment

International Journal of Food Engineering ◽

10.2202/1556-3758.1682 ◽

2010 ◽

Vol 6 (2) ◽

Cited By ~ 1

Author(s):

Reza Farahmandfar ◽

Esfandiyar Farahmandfar ◽

Mahdi Ghasemi Varnamkhasti ◽

Mahdi Zarei

Keyword(s):

Rice Yield ◽

Milling Process ◽

Milled Rice ◽

Rice Varieties ◽

Breeding Lines ◽

Head Rice ◽

Rough Rice ◽

Degree Of Milling ◽

Head Rice Yield ◽

Important Processing

Milling, an important processing step of rough rice, is usually done to produce white, polished grains. In this paper the quality of 22 milled rice varieties, common in Mazandaran, Iran, are investigated. These rice varieties included local varieties and breeding lines. Parameters assessed were head rice yield, degree of milling, husk removed percent, and total milling recovery. Results obtained revealed that the Tarom Mahali and Champa varieties have the highest head rice yield as 60.58 and 66.39 % and total milling recovery as 69.96 and 71.38 %, respectively. The greatest degree of milling value was found for the Haraz variety with a mean of 16.06 %. Also, it was found that the husk removed percent values were not statistically different among the varieties studied. Finally, considering all results obtained, the varieties of Tarom Mahali, Champa, and Neda showed to be more economical in the milling process.

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Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Journal of Food Research ◽

10.5539/jfr.v3n2p82 ◽

2014 ◽

Vol 3 (2) ◽

pp. 82 ◽

Cited By ~ 4

Author(s):

Amaka M. Odenigbo ◽

Michael Ngadi ◽

Chijioke Ejebe ◽

Noe Woin ◽

Sali A. Ndindeng

Keyword(s):

Elastic Modulus ◽

Water Uptake ◽

Physicochemical Parameters ◽

Amylose Content ◽

Rice Variety ◽

Textural Properties ◽

Cooking Time ◽

Important Criterion ◽

Milled Rice

Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).

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Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling

Food Chemistry ◽

10.1016/j.foodchem.2006.03.024 ◽

2007 ◽

Vol 101 (3) ◽

pp. 1205-1210 ◽

Cited By ~ 29

Author(s):

Vivian M.F. Lai ◽

Shin Lu ◽

Wen Hsien He ◽

Hua Han Chen

Keyword(s):

Rice Variety ◽

Rice Grains ◽

Degree Of Milling

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EFFECT OF TWO STAGE DRYING EMPLOYING FLUIDIZED BED DRYING, TEMPERING FOLLOWED BY FIXED BED DRYING ON HEAD RICE YIELD OF BRRI DHAN28 RICE VARIETY IN BANGLADESH

Sustainability in Food and Agriculture ◽

10.26480/sfna.02.2021.74.78 ◽

2021 ◽

Vol 2 (2) ◽

pp. 74-78

Author(s):

Md. Abdul Wazed ◽

N. H. M. Rubel Mozumder ◽

Md. Sazzat Hossain Sarker

Keyword(s):

Fluidized Bed ◽

Rice Yield ◽

Rice Variety ◽

Fixed Bed ◽

Control Sample ◽

Drying Method ◽

Milled Rice ◽

Two Stage ◽

Head Rice ◽

Head Rice Yield

Drying of high moisture paddy to achieve quality milled rice is an important issue in a paddy producing country like Bangladesh. This study has been conducted to investigate the impact of two stage drying technique namely, fluidized bed drying, tempering and followed by fixed bed drying method on quality of BRRI Dhan28 rice variety in terms of head rice yield (HRY). Moist paddy was dried in fluidized bed dryer (FBD) as first stage drying to reduce moisture from 25-27% to 18-19% using three drying temperatures of 120, 130, and 150°C at three bed thicknesses of 8, 10, and 12 cm. The first stage dried samples were immediately tempered for 30 minutes and dried in second stage drying by fixed bed dryer using 40±10C temperature maintaining bed thickness as 30 cm for the further reduction of moisture content to 13-14% (wb). Sun drying method was followed as complete drying of control sample. Control sample was used to compare the milling quality of rice dried in two stage drying technique. In addition, head rice yield was also compared to existing industrial paddy drying complexes. The results revealed that HRY of rice samples obtained from different drying methods was comparable. All the sets of drying parameters in two stage drying yielded better quality HRY than the control and even existing industrial drying method. The highest HRY (53.43%) of milled rice was obtained in the two-stage drying. On the other hand, the samples dried in the sun drying and industrial drying using Louisiana State University (LSU) dryer yielded 49.77% and 48.25% HRY, respectively. Therefore, the two-stage drying technique can be used for drying of high moisture paddy to obtain quality dried rice.

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The Glycemic Index Value of Hipa 7 and the Determination Method

Kaunia: Integration and Interconnection Islam and Science ◽

10.14421/kaunia.2148 ◽

2020 ◽

Vol 16 (1) ◽

pp. 19

Author(s):

Dody Dwi Handoko ◽

Siti Dewi Indrasari

Keyword(s):

Blood Glucose ◽

Glycemic Index ◽

Rice Variety ◽

Brown Rice ◽

Physiological Effect ◽

Milled Rice ◽

Glucose Response ◽

Low Glycemic Index

Carbohydrate content information of food does not enough to describe its physiological effect. Different carbohydrate sources give diverse blood glucose response. The concept of glycemic index (GI) was introduced to fill that gap. It divides food into several classifications according to their postprandial glycemic response. The original method was conducted by observing blood glucose after consuming sample then comparing the result with standard food. Later, miscellaneous in vitro digestion models were developed to mimic the in vivo condition. Rice is one of food types that have various GI which are related to the rice variety and postharvest processing method. There are some varieties that have low or medium GI, the others have higher. Parboiled and brown rice tend to have lower GI compared to their un-parboilled milled rice form. Hipa 7 is hybrid new superior variety that that had been launched by ICRR in 2009 and its milled rice has low glycemic index 49.2. Low glycemic index rice potentially reduced the occurrence of obesity and diabetic mellitus disease.

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Study of some cooking and eating quality characters on some Egyptian rice genotypes

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/59/2008 ◽

2014 ◽

pp. 77-82

Author(s):

N. B. Nessreen ◽

A. K. Ammar ◽

A. Ezzat

Keyword(s):

Indica Rice ◽

Rice Variety ◽

Rice Flour ◽

Eating Quality ◽

Japonica Rice ◽

Milled Rice ◽

Rice Varieties ◽

Rice Genotypes ◽

Cooking And Eating Quality ◽

Japonica And Indica Rice

Some Egyptian rice genotypes [i.e. Japonica (Sakha 104), Japonica/Indica (Egyptian hybrid1) and Indica (Giza 182)] were investigated to evaluate the cooking and eating quality characters. High significant differences in grain shape were observed among rice genotypes. Hulling, milling and head rice percentage were higher in Sakha 104 than other rice genotypes, while Indica type (Giza 182) recorded the lowest values in milling and physical characters. No significant differences were found in chemical composition of the three genotypes of rice was recorded, but Giza 182 had the highest protein content. All Egyptian rice genotypes were low in gelatinization temperature and soft in gel consistency. Japonica and Indica rice varieties were low in amylase content, while Japonica/Indica rice variety was intermediate. The use of RVA is considered a good index for palatability evaluation for milled rice flour and starch. The Indica and Japonica/Indica types are low in breakdown viscosity, but higher in cooked pasta than Japonica type. Japonica type recorded the best score in panel test, followed by Indica type, while Indica/Japonica rice variety was the least accepted by Egyptian consumer.

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Determination of optimal parboiling conditions for nigerian FARO-44 rice variety

Nigerian Journal of Technology ◽

10.4314/njt.v39i4.34 ◽

2021 ◽

Vol 39 (4) ◽

pp. 1247-1254

Author(s):

A.B. Muochebe ◽

O.C. Nwajinka ◽

I.E. Nwatu

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Rice Yield ◽

Rice Variety ◽

Milled Rice ◽

Soaking Time ◽

Milling Quality ◽

Head Rice ◽

Head Rice Yield ◽

Soaking Temperature

Optimization study was carried out on the parboiling process variables for improving the milling quality of FARO-44 rice variety using Response Surface Methodology (RSM) in Central Composite Design (CCD). The variables studied were initial soaking temperature (IST), soaking time (SKt) and steaming time (STt) including their interactive effects.The range of the input variables studied were 70-90oC, 8-12hrs and 40-50minsfor initial soaking temperature, soaking time and steaming time respectively. For thisstudy, a total of twenty (20) randomized experimental runs comprising one (1) replicate of factorial point, one (1) replicate of axial point (alpha 2.7) and six (6) centre point in the design space. Analyses of variance (ANOVA) were performed on the experimental data sets and models were fitted for all the response variables generated. The result showed that the optimal parboiling variables were, 90 0C, 46mins and 10 hours,for initial soaking temperature, steaming time and soaking time respectively with their corresponding optimum response 58.7%, 6.7% and 58.1% for Head rice yield (based on parboiled paddy weight), breakage ratio and milled rice colour (based on illumination). The composite desirability is 0.793 which maximized the percentage Head rice yield (HRY) and milled rice colour (MRC) but minimized the percentage Breakage Ratio (BR). Keywords: optimization, Response Surface Methodology, FARO-44, Rice,Head rice, parboiling

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