ArticleJournal of food science and technology2019
Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Effects of Humidification on Bran Layer Mechanics and Microstructure of Brown Rice: Mechanism and Optimization.Foods (Basel, Switzerland) · 2026Article
- Changes in Quality Characteristics and Metabolite Composition of Low-Temperature and Nitrogen-Modified Atmosphere in Indica Rice during Storage.Foods (Basel, Switzerland) · 2024Article
- Effect of storage on the nutritional and antioxidant properties of brown Basmati rice.Food science & nutrition · 2023Article
- Transcriptional multiomics reveals the mechanism of seed deterioration in Nicotiana tabacum L. and Oryza sativa L.Journal of advanced research · 2022Article
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3 authors.
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Abstract
The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agonibora were classified as long and medium, IR64 as long and slender, and Basmati as extra-long and slender. The head rice yield (HRY) was higher with abrasive milling (61-75%) compared to friction milling (10-60%) although it required longer milling duration. Lower grain thickness, hardness and, amylose and higher bran fat content reduced the friction milling duration while these properties prolonged the duration in abrasive milling. Agonibora variety with low amylose content and high-fat content exhibited the highest HRY in both the types of milling. The study revealed that the selection of milling process should be made with due importance to grain geometry as well as its chemical properties.
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