ArticleInternational journal of food science2025
Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78).
Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features.ACS omega · 2026Article
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Abstract
Rice, a staple for over half the global population, undergoes milling that removes bran and germ, impacting its nutrient content, physical properties, and glycemic response. The study was conducted to estimate the effects of the degree of milling (DOM) on the physicochemical, nutritional quality, blood glucose response (GR) and glycemic index (GI) of the BRRI dhan78. Rice samples collected from BRRI were milled at 0% (brown rice), 5% (partial milled), and 10% (full milled). Brown rice had the highest ash (1.3%), crude fiber (1.4%), protein (9.4%), and fat content (1.3%), while full milled rice had the highest moisture (11.1%) and carbohydrate content (79.7%). Thiamin content was affected by DOM in a linear fashion, declining from 0.15 mg/100 g to 0.13 mg/100 g as DOM increased. Significant reductions in Fe and Zn were observed as the DOM increased, from 8.6 mg/kg to 3.7 mg/kg and 22.0 mg/kg to 14.2 mg/kg, respectively. The length and breadth ratio increased along with the increase in DOM from 2.3 to 2.8. The
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