Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars

Sandhu, Rubrinder Singh; Singh, Narpinder; Kaler, R. S. S.; Kaur, Amritpal; Shevkani, Khetan

doi:10.1016/j.foodchem.2018.03.092

Cited by 72 publications

(47 citation statements)

References 34 publications

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“…The TV, FV, BD and SB values obtained from the RVA pro les were signi cantly correlated with AC content. This is consistent with previous research ndings [16,17], but the correlation coe cient in this study was slightly lower than that of indica or japonica subspecies [18]. This is probably attributable to the complex genetic background of indica-japonica hybrid offspring, with more uncertainty regarding in uencing factors [19].…”

Section: Discussionsupporting

confidence: 91%

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Li¹,

Mei²,

Wang³

et al. 2020

Preprint

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Abstract Background Eating quality is the main factor affecting the commodity value of commercial rice. However, its determination relies on sensory evaluations, which require large samples, are easily influenced by subjective factors and are time consuming. In order to make the determination of eating quality more efficient, a set of recombinant inbred lines (RILs) obtained from the hybridization of indica and japonica rice was used as the test material to analyze the relationship between starch characteristics and the eating quality (EQ) score, from sensory evaluation. An implementation protocol was proposed for starch assisted-selection of eating quality. Results Among the RILs, the values of the measured parameters for amylose content (AC), trough viscosity (TV), final viscosity (FV), breakdown (BD) and setback (SB) were significantly correlated with the EQ values obtained by sensory evaluation. The RILs with higher EQ scores, generally had low AC, TV, FV and SB, but high BD. By normalizing and summing the AC, TV, FV, SB and BD indicators, a comprehensive indicator—viz., the starch properties quality (SPQ)—was established, to assess starch quality. The SPQ value was better correlated with EQ than any of the individually measured parameters, suggesting that the model is valid. This method requires much smaller rice samples than sensory evaluations, i.e., three grams of milled rice flour. Conclusions Therefore, the SPQ indicator is a rapid, objective and convenient technique for the rapid assessment of rice eating quality in a large number of crossbreeding progeny, especially early-generation progeny, from which only small samples of rice grains are available.

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Section: Discussionsupporting

confidence: 91%

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Li¹,

Mei²,

Wang³

et al. 2020

Preprint

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“…Sandhu et al. (2018) also reported a decrease in HRY with an increased degree of milling. This observation of HRY increasing with increased polishing duration is due to the difference in the milling system.…”

Section: Resultsmentioning

confidence: 91%

“…Sandhu et al. (2018) reported a decrease in the TGM, an increase in BD, and L/B with an increased degree of milling for two rice varieties. Shruti, Bhavnita, and Navdeep (2015) reported a decrease in TGM and BD with an increase in the degree of milling, but L/W increases for some variety and fluctuates for others.…”

Section: Resultsmentioning

confidence: 99%

“…(2012) studied the physical and pasting properties of Ofada rice varieties. Sandhu, Singh, Kaler, Kaur, and Shevkani (2018) evaluated the influence of the degree of milling on the physicochemical, structural, pasting, and cooking properties of short‐ and long‐grain Indica rice varieties; Ahmad et al. (2017) studied the influence of milling intensity and storage duration on the quality (proximate, color, surface morphology, milling, and textural properties) of Catahoula rice.…”

Section: Introductionmentioning

confidence: 99%

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Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice

et al. 2020

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Background and objectives Polishing is a step of milling process to produce white rice. It influences rice quality. This study evaluates the effect of increased polishing duration (0, 1, 2, and 3 min) on the physical, milling, cooking, and sensory properties of novel mix‐colored Nigerian rice. These quality parameters influence the consumers’ choice. Findings Polishing duration had a significant effect on the physical, milling, cooking, and sensory properties of the milled rice. As the polishing duration increased, the length, width, length/width ratio, 1,000‐grain weight, bulk density, true density, porosity, optimum cooking time, cooking loss, aroma, and flavor of the milled rice reduced, while increased polishing duration increased the head rice yield, percentage broken rice, milled rice yield, percentage dockage, kernel elongation ratio, width expansion ratio, water uptake ratio, texture, appearance, and overall acceptability of the milled rice. The correlations between physical, milling, cooking, and sensory properties were strongly significant (p ˂ .01 and p ˂ 0.05). Conclusions This study revealed that increasing the polishing duration improves the cooking, head rice yield, milled rice yield, and some sensory quality attributes of the mix‐colored parboiled rice, but reduced its physical attributes. Significance and novelty The mix‐colored rice showed an improved milling, cooking, and sensory attributes but poor physical characteristics during polishing which is very vital to rice milling industry.

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“…This is due to the high amount of nutrient available in the soil and the quality of the beneficiation process carried out on the samples. These results suggest that the beneficiation may be the primary cause of adequate nutrition and high-quality grain crops being undesirable after the processing, as consumers prefer the grains with good appearance and organoleptic and cooking quality (Sandhu et al, 2018).…”

Section: Discussionmentioning

confidence: 96%

Can the Nitrogen and Silicon Increase the Productivity and Yield in Rice Crops in the Rainfed Environment?

Jardim¹,

Biesdorf²,

Barros³

et al. 2019

JAS

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There is much doubt as to whether, in fact, the combination of nitrogen and silicate fertilization can increase yield and post-harvest yield in rainfed rice. The objective of this study was to investigate the effect of silicate and nitrogen fertilization on the development, quality, yield and post-harvest yield of rice cultivated in the rainfed environment. A field experiment was carried out in the 2014/2015 harvest in a 4 × 4 randomized block design with four replications. The first factor corresponded to the nitrogen doses (0; 50; 100 and 200 kg ha-1 of N), in the form of urea, and the second factor at silicon doses (0; 7.5; 15 and 30 kg ha-1 Si), in the form of calcium silicate. Si affected the chlorophyll content at 45 days after sowing (DAS) suggesting being important in floral differentiation. The increase in N doses caused higher levels of chlorophyll in rice leaves at 55, 65 and 85 DAS, regardless of whether they supplied Si. Plant height, number of tillers, weight of one thousand seeds, total grain yield and of whole grains were not influenced by the Si supply. However, Si doses reduced the yield of broken grains, thus reducing postharvest losses and, consequently, improving grain quality in the beneficiation process.

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Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars

Cited by 72 publications

References 34 publications

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice

Can the Nitrogen and Silicon Increase the Productivity and Yield in Rice Crops in the Rainfed Environment?

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