Variations in the appearance quality of brown rice during the four stages of milling

Ren, Haibin; Shengmin, Qi; Zhang, Lian-Hui; Wang, Lu; Huang, Jin; Yang, Haiqing; Chengang, Ren; Zhou, Wenchen

doi:10.1016/j.jcs.2021.103344

Cited by 24 publications

(5 citation statements)

References 24 publications

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“…There was a gradual but significant decrease in kernel dimensions with milling time as a result of bran removal, with length showing the greatest change, decreasing 0.33–0.54 mm, followed by width decreasing 0.12–0.28 mm, and thickness, which showed the smallest decrease of 0.05–0.17 mm. The greatest decrease in length for all cultivars occurred in the first 5 s of milling, in agreement with Ren et al (2021), who reported that during the first 0–10 s of milling, the seedcoat is fragmented and easily peeled. Cybonnet, Sierra, Roy J, and XL756 showed the greatest decreases in length after milling as extra‐long cultivars have more tapered ends, and thus are more likely to show greater reductions in kernel length after milling compared to cultivars with thicker edges.…”

Section: Resultssupporting

confidence: 91%

“…The total lipid content of all cultivars decreased by more than 50% before reaching one-third of the total milling time, demonstrating the high concentration of lipids in the outer layers of the bran. The present results support the findings obtained by Wang et al (2021), who reported over a 50% decrease in the lipid content of rice at one-half of the total milling time. Likewise, there was less than 30% of the total ash content remaining in the rice kernels at 0.4% SLC, in agreement with the results of Lamberts et al (2007), who reported that more than 60% of rice mineral content is present in the bran layers.…”

Section: Influence Of the Chemical Composition Of Rice Flours On Rice...supporting

confidence: 93%

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Influence of bran layer on rice milling quality

Oppong Siaw,

McClung,

Mauromoustakos

et al. 2023

Cereal Chem

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Background and objectivesRice milling involves applying forces to remove bran from brown rice to produce milled rice. The physical and chemical properties of a rice kernel may affect both the amount of bran removed during milling and the amount of head rice yield (HRY) produced which is a determinant of crop value. This study investigated bran thickness and bran chemical composition as factors that influence bran removal and HRY as a result of milling.FindingsThe results showed brown rice kernels with initial higher surface lipid contents (SLCs) required longer milling times to achieve 0.4% SLC, but the longer milling times did not translate into lower HRYs or higher bran yields. Bran chemical composition had a more significant impact on the milling characteristics than bran thickness. Arabinoxylans had the greatest impact on the HRY, followed by lipids and proteins.ConclusionsBran thickness did not have significant impact on the milling time, bran yield, nor HRY. There was significant interaction between arabinoxylans and proteins on HRY and bran yield, indicates the probability of crosslinking between proteins and arabinoxylans.Significance and noveltyThis study demonstrates the importance of rice bran chemical components and their interactions on rice milling quality, rather than their physical properties.This article is protected by copyright. All rights reserved.

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Section: Resultssupporting

confidence: 91%

Section: Influence Of the Chemical Composition Of Rice Flours On Rice...supporting

confidence: 93%

Influence of bran layer on rice milling quality

Oppong Siaw,

McClung,

Mauromoustakos

et al. 2023

Cereal Chem

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“…Wheat, as one of the most important food crops, anatomically composed of bran, germ, and endosperm. Compared with the refined wheat flour, whole wheat flour milling by whole grain wheat (WGW) retained the bran layer, which is rich in protein, vitamins, dietary fiber, and other phytochemicals (phenolic acids, flavonoids, polyphenols, alkylresorcinols, arabinoxylans, and others) ( [1]; Tian et al, [2]; Tian et al, [3]). A large number of studies have been verified that polyphenol compounds have the potential of antioxidation, anti-inflammatory, and antiproliferation capacity ( [4]; Kundu, & Sethi, [5,6]), which is a benefit for reducing the risks of chronic diseases (e.g., cardiovascular disease, obesity, and type II diabetes) and cancers (Wu et al, [7]).…”

Section: Introductionmentioning

confidence: 99%

Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat

Guan

Zhang

Tan

2023

Journal of Food Processing and Preservation

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Layered debranning processing (LDP) of whole grain wheat (WGW) could not only retain more bioactive compounds but also contributes to grain saving policy as compared with the refined wheat flour (WF). In this study, effect of different debranning rates from 0 to 13.37% on the proximate composition, polyphenol content, and the antioxidant activity were analyzed. As debranning rates increased from 0 to 13.37%, the insoluble dietary fiber content decreased from 9.94% to 6.47%, whereas the soluble dietary fiber contents increased from 3.06% to 3.98%. The free phenolic content decreased by 62.72%, while the free flavonoid content increased by 4.68% with debranning rates increasing. For the phenolic acids, protocatechuic acid and ferulic acid dominated the free and bound phenolic acid in WGW, which showed the highest contents at 6.95% and 4.45% debranning rates, respectively. As for flavonoids, naringenin (the free-state phenolic) and rutin (the bound state phenolic) in WGW had the greatest level at 4.45% debranning rate. As compared to WGW and WF, LDP significantly improved the DPPH, ABTS·+ radical scavenging activities and total antioxidant activities. In conclusion, 4.45% and 6.95% were the best debranning rates to retain polyphenol contents and antioxidant activities.

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“…Rice bran is the part of rice removed during the process of dehusking and milling, which transforms rough rice into polished rice ( 1 , 2 ). It refers to the brownish outer layer of rice grains, including the outer husk, bran layer, aleurone layer, seed coat, and endosperm ( 3 ). It is also known as “rice husk” or “rice bran,” and typically constitutes about 8% of the total weight of the rice grain ( 4 ).…”

Section: Introductionmentioning

confidence: 99%

Phytosterols in rice bran and their health benefits

Liu,

et al. 2023

Front. Nutr.

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With the continuous technological innovation in the high-value utilization of rice bran byproducts, rice bran oil retains a higher concentration of beneficial components such as a well-balanced composition of fatty acids and abundant phytosterols. This makes it a highly nutritious and healthy vegetable oil. This review provides an overview of the advancements made in separating, purifying, and processing phytosterols in rice bran oil. The review also introduces techniques for assessing the stability of rice bran oil. Moreover, the review emphasizes the nutritional value of phytosterols found in rice bran oil, highlighting their various health benefits, including their anticancer, anti-inflammatory, anti-allergic, antibacterial, cholesterol-lowering, skin-protective, anti-obesity, anti-diabetic, neuroprotective, gastroprotective, and immune-enhancing effects. Attaining a comprehensive understanding of the research progress made in phytosterols derived from rice bran oil can offer valuable guidance for the efficient utilization of rice bran.

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Variations in the appearance quality of brown rice during the four stages of milling

Cited by 24 publications

References 24 publications

Influence of bran layer on rice milling quality

Influence of bran layer on rice milling quality

Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat

Phytosterols in rice bran and their health benefits

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