Broken Rice – A Novel Substrate for the Production of Food Bio-Colours through Solid State Fermentation

Mhalaskar, S. R.

doi:10.18782/2320-7051.2720

Cited by 4 publications

(2 citation statements)

References 18 publications

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“…Broken rice (hence referred to as brokens) is one of the important by-products of the rice milling process (Mhalaskar, Thorat, & Deshmukh, 2017). Rice fragments less than 75% the length of milled whole kernels are classified as broken rice (USDA, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Rice fragments less than 75% the length of milled whole kernels are classified as broken rice (USDA, 2009). They are characteristically inexpensive (Mhalaskar et al, 2017), undesirable, inevitable in the milling process and affect rice end-use functionalities (Bruce & Atungulu, 2018). Arkansas, the largest rice-producing state in the United States, generates about 5,350,198 MT of paddy rice annually (USDA, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Bruce¹,

Atungulu²,

Sadaka

2019

Cereal Chem

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Background and objectives Inconsistencies in rice flour produced from broken rice (brokens) may be due to differences in size, composition, and processing methods of the brokens. This study sought to investigate the effect of size fractionation, drying temperature, and commingling practices on the physical and pasting properties of broken rice. Broken rice was generated from rice (cultivar XP753) dried at 25, 45, and 60°C. The brokens were classified into large, medium, and small sizes using US sieve size 10 (2.00 mm), 12 (1.68 mm), and 20 (0.84 mm), respectively. Commingling of the brokens based on size was done. Physical and pasting properties of broken rice flour were analyzed. Findings Drying temperature and size of brokens had significant impacts on protein content, starch damage content, bulk density, peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and peak time of brokens. Comingled samples were not significantly different from at least one of the individual constituents of the comingled flour for most of the properties measured. Developed models predicted large brokens obtained from drying at 60°C as the most suitable for products requiring high peak and final viscosities and short peak time. Small brokens obtained from drying at 60°C were predicted as the most suitable for high protein and low starch damage products. The impact of size, drying temperature, and commingling on the physical and pasting properties of brokens may be due to variations in rice composition across the length of the rice kernel, variations in kernel thickness, differences in degrees of milling of different parts of the rice kernel, modifications in the starch structure during drying, and differences in protein content and functionality of the brokens. Conclusions Drying temperature and size fractionation of brokens are important in maintaining consistency in the cooking properties of broken rice and resulting products. Significance and novelty Size fractionation of brokens and control of drying temperature provides the opportunity to better understand the functionality of brokens, control commingling practices, direct brokens to the right end‐use processes, and maximize the potential of this by‐product in producing premium products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Bruce¹,

Atungulu²,

Sadaka

2019

Cereal Chem

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Assessment of pasting characteristics of size fractionated industrial parboiled and non‐parboiled broken rice

Bruce¹,

Atungulu²

2018

Cereal Chem

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Background and objectives: Rice flour generated from broken rice (brokens) has inconsistencies in functional properties. This may be due to differences in size and composition of brokens used for the flour. It is postulated that size classification of brokens can improve flour functionality. Parboiled brokens generated at 12.5% (aged rice) and 18% (fresh rice) moisture content (MC, wet basis) and non-parboiled (regular) brokens were obtained from commercial milling streams.Broken rice was also generated from six cultivars (two long-grain pureline, two long-grain hybrids, and two medium-grain) of freshly harvested rough rice that were dried at 25°C in the laboratory. The brokens were classified into large, medium, and small, using US sieve size 10, 12, and 20 respectively. Comingling of the brokens based on size was done. Pasting property of the broken rice flour was determined using the Rapid Visco Analyzer. Findings:The results indicate that the MC of rice before parboiling affects the pasting property of the parboiled broken rice flour, thus rice parboiled at 12.5% MC (aged rice) had higher peak viscosity and final viscosity than rice parboiled at 18% MC (fresh rice). Larger brokens had better pasting properties than smaller brokens. Smaller brokens had higher protein content than large brokens. Whole kernels had higher peak and final viscosities than brokens across all cultivars. These differences may be due to variations in starch distributions across the rice kernel. Comingling of large and small brokens produced flour that has pasting property like either the medium or small brokens. Conclusions: Size classification of brokens is important in maintaining consistency in the pasting properties of the broken rice flour and resulting products. Significance and novelty: Size fractionation of brokens provides the opportunity to better understand the functionality of brokens, to direct them to the right enduse processes and to maximize the potential of this by-product in producing premium and high-quality products. K E Y W O R D Sbrokens, comingling, functional properties, parboiled rice, pasting property, regular rice

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Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation

Chaudhary

Katyal

Puniya

et al. 2023

Eur Food Res Technol

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Broken Rice – A Novel Substrate for the Production of Food Bio-Colours through Solid State Fermentation

Cited by 4 publications

References 18 publications

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Assessment of pasting characteristics of size fractionated industrial parboiled and non‐parboiled broken rice

Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation

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