Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice

Abstract

This study examined the effect of bran degree (BD) ranging from to 0–10 % on the structural features, processing characteristics and edible quality of the Daohuaxiang paddy variety (Japonica variety). The results demonstrated that as BD decreased, the aleurone layer was destroyed, and the aleurone grains (AG) were flowed out and accumulated on the rice surface. With a decrease in BD, the defective kernels decreased from 33.15 % to 1.00 %, the yellow-colored kernels decreased from 4.50 % to 0.05 %, the fat, protein and fiber contents were reduced by 88.04 %, 15.54 % and 34.48 %, respectively. However, when BD was maintained at 5–10 %, the change in the whole kernels and broken kernels was not significant. When BD ranged from 0 to 7 %, the hardness and cohesiveness of cooked rice exhibited no significant difference, but elasticity and chewiness demonstrated different trends. The taste value of uncooked rice peaked at 4 % BD, whereas the decline in the taste value of cooked rice was more gradual between 2 and 6 % BD. These findings suggest that it is feasible to enhance the nutritional value and improve edible quality by controlling BD, which can provide theoretical support for the production of high value-added rice and reasonably well-milled rice.