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Journal articles on the topic 'Milled rice'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

PROCTOR, A., and D. E. GOODMAN. "Physicochemical Differences Between Milled Whole Kernel Rice and Milled Broken Rice." Journal of Food Science 50, no. 4 (1985): 922–25. http://dx.doi.org/10.1111/j.1365-2621.1985.tb12980.x.

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2

Trinidad, Trinidad P., Aida C. Mallillin, Rosario S. Sagum, Dave P. Briones, Rosario R. Encabo, and Bienvenido O. Juliano. "Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal." International Journal of Food Sciences and Nutrition 60, no. 8 (2009): 688–93. http://dx.doi.org/10.3109/09637480701830404.

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3

Cao, Jialin, Ruichun Zhang, Jiana Chen, et al. "The Improvement in Head Milled Rice Yield in Middle-Season Hybrid Rice: Evidence from a Case Study of Two Cultivars Released 18 Years Apart." Agronomy 13, no. 2 (2023): 407. http://dx.doi.org/10.3390/agronomy13020407.

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Head milled rice is the main form of rice for sale and consumption. However, previous studies on the yield change due to the development of new cultivars in rice generally focus on grain yield but few on head milled rice yield. In this study, field experiments were conducted in two years (2019 and 2020) to compare head milled rice yield and associated traits (grain yield, milled recovery traits, and shape and chalkiness traits of rice grains) between two middle-season hybrid rice cultivars released 18 years apart, i.e., Jingliangyou 1468 (JLY1468), a recently-released cultivar with high eating

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4

Fang, Sicong, Maoshen Chen, Feifei Xu, Fei Liu, and Fang Zhong. "The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball." Foods 12, no. 2 (2023): 280. http://dx.doi.org/10.3390/foods12020280.

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Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the ric

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5

Phuwadolpaisarn, Pattraporn. "Comparison of β-Glucan Content in Milled Rice, Rice Husk and Rice Bran from Rice Cultivars Grown in Different Locations of Thailand and the Relationship between β-Glucan and Amylose Contents". Molecules 26, № 21 (2021): 6368. http://dx.doi.org/10.3390/molecules26216368.

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β-glucan is a dietary fiber that is beneficial to human health, and its content varies according to its different parts, type of cereal grain, and growing environment. In this study, the β-glucan of milled rice, rice husk, and rice bran fractions, as well as the amylose content of milled rice fraction, from 38 selected rice-paddy grains from six regions of Thailand were quantitatively determined. The milled rice of the Sakon Nakhon (SN) cultivar grown in the northeast contained the highest β-glucan content (0.88 ± 0.03%), followed by the milled rice of the Jow Khao Chiangmai (JKC) cultivar (0.

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6

Indrasari, Siti Dewi, Ami Teja Rakhmi, Agus Subekti, and Kristamtini Kristamtini. "Mutu Fisik, Mutu Giling dan Mutu Fungsional Beras Varietas Lokal Kalimantan Barat." Jurnal Penelitian Pertanian Tanaman Pangan 35, no. 1 (2016): 19. http://dx.doi.org/10.21082/jpptp.v35n1.2016.p19-28.

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The physical of paddy and milled rice qualities, physicochemical properties and the functional properties of milled rice were analyzed to study the grain characteristics of four local paddy varieties derived from West Kalimantan. The study was conducted at Post Harvest Grain Quality Laboratory, Indonesian Center for Rice Research in 2013. Method used for physical and milling quality properties followed IRRI method. Functional characteristic was analyzed using LC-MS. The observations were done in six replications. The data was analyzed for the correlation among characters. Significant correlati

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7

Zhang, Yang, Yuxin Han, Weiwei Cao, et al. "Effects of Sand Rollers with Different Grit Sizes on Processing Quality, Gelatinization, and Rheological Properties of Rice." Processes 13, no. 2 (2025): 564. https://doi.org/10.3390/pr13020564.

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The surface roughness of sand rollers directly influences the precision of rice processing. Therefore, the effects of sand rollers with different grit sizes (46#, 36#, and 30#) on rice quality were investigated in this work. The results indicated that the embryo retention ratio of polished rice decreased, and the milling degree increased as the grit size of the sand rollers decreased. The milling degree of the polished rice milled with sand rollers 36# and 30# was higher than that of rice milled with sand roller 46#. The rice milled with sand roller 30# showed the lowest content of fat, ash, a

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8

Ilieva, V. N. Markova Ruzdik, N. Markova Ruzdik, D. Vulcheva, Lj Mihajlov, and M. Ilievski. "Effect of harvest time of paddy on milled rice yield and broken kernels." Agricultural Science and Technology 11, no. 4 (2019): 327–31. http://dx.doi.org/10.15547/ast.2019.04.055.

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Abstract. The aim of this study was to determine the optimal harvest time to achieve maximum milled rice yield and quality of white rice in some newly introduced Italian rice varieties grown under agro-ecological conditions in the region of Kocani town, Republic of North Macedonia. During the 2014 and 2015, fourteen rice varieties were cultivated to estimate the milled rice yield and broken kernels from three different harvest times. From each rice variety, samples with moisture content between 20-22% (I variant), 18-20% (II variant) and 16-18% (III variant) were taken. From the third harvest

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9

Rai, Sakul, Dambar Bahadur Khadka, and Bimala Pokharel. "Nutritional Assessment and Comparison between Brown and Milled Rice Landraces (Anadi, Bhotange, and Kalo Nuniya) of Nepal." Tribhuvan University Journal of Food Science and Technology 2, no. 2 (2023): 1–6. http://dx.doi.org/10.3126/tujfst.v2i2.66466.

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The main objective of this study was to assess and compare the nutritional quality of brown- and milled rice landraces (Kalo Nuniya, Anadi, and Bhotange) of Koshi Province. Paddy samples were cleaned to remove dockage and sun-dried until about 13-14% moisture to ensure maximum hulling- and milling recovery. Paddy samples were shelled and milled to obtain brown (unpolished) rice and milled (white or polished) rice, respectively and were stored in double-sealed re-closable low-density polyethylene (LDPE) zipper bags (62.5 µm) at ambient temperature (23-27°C) until analysis. As expected, brown ri

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10

Yoo, Jae-Soo, So-Hyeon Baek, Man-Kee Baek, Hyun-Su Park, Bo-Kyeong Kim, and Ki-Young Ha. "Study of Soaking Conditions and Physicochemical Characteristics in Parboiled Rice Production Using of Japonica Rice Cultivars." Food Engineering Progress 16, no. 4 (2012): 362–68. http://dx.doi.org/10.13050/foodengprog.2012.16.4.362.

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This study was carried out to investigate the most suitable soaking condition and the characteristics of parboiled rice using six japonica rice cultivars. It is important to maintain 30% of moisture content in the soaking process to acquire perfect and uniform gelatinization of starch of unhulled rice, and the most suitable soaking temperature and time are found to be 65°C and 4 hours, respectively. The length and width in forming of milled rice tend to be shortened in parboiled rice. The percentage of head rice in parboiled rice was higher than that of raw milled rice, and it was the highest

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11

Kalpana Rayagurul and J. P Pandey. "Influence of Milling and Aging on Cooking properties of Indigenous Aromatic Rice." Journal of Agricultural Engineering (India) 46, no. 1 (2009): 32–38. http://dx.doi.org/10.52151/jae2009461.1362.

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Freshly harvested rice grains exhibit poor milling and cooking characteristics and the desirable properties are acquired during the short maturation period (aging). Experiments were conducted with indigenous variety of aromatic rice, Chinikamini, to study the effects of degree of milling (under milled, well milled and over milled) and aging (0 to 180 days) on quality aspects of aromatic paddy and milled rice. With the progress of aging, milling yield remained 72.19% ((+0.5%), while the head rice recovery increased from 66.29% (freshly harvested) up to 68.4 % after 180 days of aging. The kernel

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12

Ali, A., M. A. Karim, L. Ali, S. S. Ali, A. Majid, and S. I. Yasin. "Changes in Milled Rice Cooking Quality After Storage As Rough Or Milled Rice." International Rice Research Notes 18, no. 2 (1993): 13. https://doi.org/10.5281/zenodo.6822459.

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This article 'Changes in Milled Rice Cooking Quality After Storage As Rough Or Milled Rice' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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13

Zubair, MA, MS Rahman, MS Islam, MZ Abedin, and MA Sikder. "A Comparative Study of The Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh." Journal of Environmental Science and Natural Resources 8, no. 2 (2016): 97–102. http://dx.doi.org/10.3329/jesnr.v8i2.26874.

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An investigation was conducted to assess the approximate nutrient composition of Miniket rice collected from different regions and market places of Tangail district in Bangladesh to understand actual fact. Moreover, mostly available variety BRRI-28 milled rice was also analysed to compare with the Miniket milled rice.Moisture, protein, fat, crude fibre, and ash content were higher in Miniket brown rice as compared to the parboiled milled rice except available carbohydrate. Among Miniket parboiled milled rice, Miniket TM-1 (Tangail Market-1) rice and Miniket TM-2 (Tangail Market-2) rice, the co

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14

Ayuba, Sahabi, T. Vange, G. O. S. Ojo, and A. E. Ochigbo. "Evaluation of Physical, Chemical and Cooking Characteristics among Parents and F1 Hybrids in a 7 x 7 Diallel in Rice (Oryza sativa L.)." European Journal of Food Science and Technology 10, no. 4 (2022): 1–9. http://dx.doi.org/10.37745/ejfst.2013/vol10n419.

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The study was carried out to determine the physical, chemical and cooking characteristics among parents used in the crosses and their F1 hybrids derived from the crosses. Parameters assessed include grain lengths of paddy, grain width of paddy, length by width ratio of paddy, length of milled rice, length by width ratio of milled rice, width of milled rice, milling recovery, water absorption rate on cooking, length of cooked rice, rate of elongation and weight of cooked rice, milled rice length dimension, grain textual appearance after cooking and aroma. Results obtained were analysed using Ex

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15

Rai, Sakul, Dambar Bd Khadka, and Bimala Pokhrel. "Characterization, Quality Assessment and Comparison of Selected Rice Landraces (Anadi, Bhotange, and Kalo Nuniya) of Nepal." Himalayan Journal of Science and Technology 7, no. 1 (2023): 50–64. http://dx.doi.org/10.3126/hijost.v7i1.61130.

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This study aimed to characterize, assess and compare the milling-, physical-, cooking-, and eating qualities of brown and milled rice landraces (Kalo Nuniya, Anadi, and Bhotange). Paddysamples (~10 kg each) were cleaned, sun-dried to bring the moisture content to about 13-14%, shelled and then milled to obtain brown (unpolished) rice and milled (white/polished) rice, respectively. Milling-, physical-, cooking-, eating-, and nutritional properties of the rices were studied. The data generated were statistically analyzed using Genstat®version 12.1 for two-way ANOVA, and MS-Excel version 2019 for

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16

Zuwarman, Dwi, Sutrisno Suro Mardjan, and Rokhani Hasbullah. "Evaluasi Mutu Beras dengan Kesesuaian Good Handling Practices dan Good Manufacturing Practices di Kabupaten Bogor." Jurnal Keteknikan Pertanian 8, no. 1 (2020): 1–8. http://dx.doi.org/10.19028/jtep.08.1.1-8.

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Milled rice is one of the most important agricultural commodities for Indonesian people as staple food. Consumers tend to not know how to differentiate good or low quality of rice. Rice mill (RMU) in Bogor Regency mostly do not have quality standard comply with Indonesian National Standard (SNI). The purpose of this study was to identify the quality of rice and milled rice produced by RMU in Bogor Regency and evaluate the suitability of the application of rice and milled rice handling in RMU to Good Handling Practices (GHP) and Good Manufacturing Practices (GMP). The parameters measured were a

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17

Ramadhani, Siti Hasdiyanti, Ni Luh Sri Suryaningsih, and Yosefina Mangera. "Analysis of Grain Yield and Quality of Rice Aromatic Inpago Unsoed 1." AGRICOLA 8, no. 1 (2019): 1–6. http://dx.doi.org/10.35724/ag.v8i1.2098.

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The purpose of the study was to determine the quality of the grainand rice are planted, the ricevarieties Inpago Unsoed 1. The research method use dis data collection, namely primary data andsecondary data. Primary data is used for observed in this research about grain moisturecontent,density of grain, foreign bodies, empty grains, grain crackedor broken, after the percentage ofgrain milled head of rice, broken rice, graing roats, grain limestone, yolk broken and milled rice yield.The results showed that during the observation the quality of grain varieties Inpago Unsoed 1 hasmilled at about 1

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18

Rodriguez, Fatima S., Paul R. Armstrong, Elizabeth B. Maghirang, et al. "NIR Spectroscopy Detects Chlorpyrifos-Methyl Pesticide Residue in Rough, Brown, and Milled Rice." Applied Engineering in Agriculture 36, no. 6 (2020): 983–93. http://dx.doi.org/10.13031/aea.14001.

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HighlightsNIR spectroscopy detects quantitative and qualitative levels of chlorpyrifos-methyl residues in bulk rice.Levels of chlorpyrifos-methyl residues in bulk rice can be differentiated at 78% to 100% correct classification.Important NIR wavelengths for chlorpyrifos-methyl residue detection were identified.NIR spectroscopy can be used to detect maximum residue levels of chlorpyrifos-methyl pesticide in rice.Abstract. A rapid technique that uses near-infrared reflectance (NIR) spectroscopy for simultaneous qualitative and quantitative determination of the presence of varying concentrations

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19

M. T. M. Chung and L. R. Verma. "Pneumatic Conveying of Milled Rice." Applied Engineering in Agriculture 9, no. 1 (1993): 105–9. http://dx.doi.org/10.13031/2013.25972.

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20

T. J. Siebenmorgen, M. I. Saleh, and R. C. Bautista. "Milled Rice Fissure Formation Kinetics." Transactions of the ASABE 52, no. 3 (2009): 893–900. http://dx.doi.org/10.13031/2013.27378.

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21

Rajeswari N and Dr V. Premala Priyadharshini. "Nutrients and nutraceutical content of polished and unpolished kodo millet – a quantitative analysis." JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH 3, no. 4 (2021): 94–99. http://dx.doi.org/10.46947/joaasr342021135.

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Kodo millet (Paspalum scrobiculatum) is an ethnic underutilized millet variety of south India with bounty of health benefits due to the abundance of dietary fiber antioxidant and minerals like iron. This gluten free wonder millet can be a healthy alternate dietary source for diabetic, obesity and CVD patients. Scientific evidence based studies on nutritional quality of this millet both in polished and unpolished form is less. The current study aims at “Analyzing the quantum of nutrients and nutraceutical present in polished and unpolished Kodo Millet”. Both polished and unpolished Kodo millets

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22

N, Rajeswari, and V. Premala Priyadharshini. "Evaluation of Nutritional and Nutraceutical Content of Polished and Unpolished Barnyard Millet - An Analytical Study." Current Research in Nutrition and Food Science Journal 9, no. 3 (2021): 1067–73. http://dx.doi.org/10.12944/crnfsj.9.3.31.

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Barnyard millet (Echinochloa frumentacaea) is an indigenous under utilized millet variety of south India with bounty of health benefits due to the abundance of dietary fiber antioxidant and minerals like iron. This gluten free wonder millet can be a healthy alternate dietary source for diabetic, obesity and CVD patients. Scientific evidence based studies on nutritional quality of this millet both in polished and unpolished form is less. The current study aims at “Evaluation of nutritional and nutraceutical content of polished and unpolished barnyard millet”. Both polished and unpolished barnya

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23

Arouna, Alfassassi, Adjiwanou Atiglo Gbenou, Etienne Blaise M’boumba, and Sagua Majugudaada Badabake. "Effects of Sowing Methods on Paddy Rice Yields and Milled Rice Quality in Rainfed Lowland Rice in Wet Savannah, Togo." American Journal of Agricultural Science, Engineering, and Technology 7, no. 1 (2023): 7–15. http://dx.doi.org/10.54536/ajaset.v7i1.1112.

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Identifying the socio-economic constraints of seeding technologies uptake and analyzing the yields, milled quality and growers’ income under various seeding methods are a strategy for sustainable rainfed lowland rice. A survey and an on-farm experiment were carried out at five locations with a random sample of 50 farmers grouped in five of the fourteen partner cooperatives of ESOP-Pagouda. The survey focused on socio-economic data collection. The experiment, replicated at five locations, involved three treatments: broadcast seeding, direct seeding, and transplanting. The paddy rice yields and

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24

Zhang, Hui, Yu-Jun Zhu, An-Dong Zhu, et al. "Identification and Verification of Quantitative Trait Loci Affecting Milling Yield of Rice." Agronomy 10, no. 1 (2020): 75. http://dx.doi.org/10.3390/agronomy10010075.

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Rice is generally consumed in the form of milled rice. The yield of total milled rice and head mill rice is affected by both the paddy rice yield and milling efficiency. In this study, three recombinant inbred line (RIL) populations and one F4:5 population derived from a residual heterozygous (RH) plant were used to determine quantitative trait loci (QTLs) affecting milling yield of rice. Seven traits were analyzed, including recovery of brown rice (BR), milled rice (MR) and head rice (HR); grain yield (GY); and the yield of brown rice (BRY), milled rice (MRY) and head rice (HRY). A total of 7

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25

WILMAN, D., YILUN JI, E. J. MTENGETI, and NAZIR AHMAD. "In vitro digestibility, breakdown when eaten and physical structure of stovers and straws compared with lucerne hay and sweet potato haulm." Journal of Agricultural Science 132, no. 4 (1999): 491–98. http://dx.doi.org/10.1017/s0021859699006498.

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In order to learn more about the digestibility, breakdown when eaten and physical structure of stovers and straws, seven diets were compared in one experiment and eight in another. The diets in the first experiment were: the upper and lower parts of lucerne (Medicago sativa) hay, the leaves, upper stem and lower stem of maize (Zea mays) stover and the leaves and stem of sorghum (Sorghum vulgare) stover. The diets in the second experiment were: the upper and lower parts of lucerne hay, the leaves, stems and whole stover of millet (Setaria italica), wheat (Triticum aestivum) straw, rice (Oryza s

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26

M.Thirunavukkarasu, M. Thirunavukkarasu, and A. Rajarathinam A.Rajarathinam. "Stochastic Modeling for Forecasting of India's Milled Rice Production." International Journal of Scientific Research 3, no. 1 (2012): 460–63. http://dx.doi.org/10.15373/22778179/jan2014/159.

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27

Pandey, Shruti, and Asha M. Ramaswamy. "Effect on Crystallinity of Rice After Iron Fortification." Current Nutrition & Food Science 16, no. 3 (2020): 410–21. http://dx.doi.org/10.2174/1573401314666180313125218.

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Background: Iron-deficiency anaemia (IDA) is the most common nutritional disorder observed in India particularly in under-five- year-old children, adolescent girls and pregnant women. Objective: The present study pioneered an investigation, into one of the varieties of paddy (IR-64) and their fortification with sodium iron EDTA salt, its physical properties, cooking characteristics, color, texture and characterization studies. Methods: Fortification was done at two concentrations 1.88g/kg and 3.39g/kg (250 & 450 mg/kg corresponding iron content), it was found that the iron content increase

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28

Alfa, Umaru Ayuba, and Emmanuel Ishaya Genwa. "Proximate Analysis and Hydrolysis of Malted Millet (Panicum miliaceum) Blended with Maize and Rice Fluor." International Letters of Chemistry, Physics and Astronomy 21 (November 2013): 41–52. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.21.41.

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The physic-chemical result of the analysis of proso millet (Panicum milliaceum) showed the optimum water uptake of the millet to be 96 hours, optimum malting time 96 hours, ash content 3.26 ±0.03, moisture content 11.37 %, ±0.33, crude fat content 1.30 % ±0.20, crude protein content 13.87 % ±0.5, carbohydrate content 71.46 % ±0.80, reducing sugars 35.08 % ±0.80, hydrolysable sugars 54.29% ± 0.70 and fibre content 6.37 % ±0.30. the mineral composition of proso millet in mg/100g showed that the millet contains K (2.14), Fe (1.04), mg (0.85), Ca (0.65), Na (0.17), Al (0.13), Mn (0.013), Zn (0.04)

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29

Sarastuti, NFN, Usman Ahmad, and NFN Sutrisno. "ANALISIS MUTU BERAS DAN PENERAPAN SISTEM JAMINAN MUTU DALAM KEGIATANPENGEMBANGAN USAHA PANGAN MASYARAKAT." Jurnal Penelitian Pascapanen Pertanian 15, no. 2 (2019): 63. http://dx.doi.org/10.21082/jpasca.v15n2.2018.63-72.

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<p>Regulasi mengenai komoditas beras yang ditetapkan oleh Pemerintah, yaitu Peraturan Menteri Perdagangan No:57/M-DAG/ PER/8/2017 tentang penetapan harga eceran tertinggi (HET) beras dan Peraturan Menteri Pertanian No.:31/Permentan/PP.130/8/2017 tentang standar mutu beras menjadi dasar pelaksanaaan kegiatan identifikasi mutu beras terhadap beras produksi gabungan kelompok tani (Gapoktan) dan kelompok tani (Poktan) selaku Lembaga Usaha Pangan Masyarakat (LUPM) dalam kegiatan Pengembangan Usaha Pangan Masyarakat (PUPM). Kegiatan PUPM tersebut diselenggarakan pemerintah untuk stabilisasi ha

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30

Jarruwat, Puttinun, and Prasan Choomjaihan. "Applicability of near infrared spectroscopy for detecting post-fumigated weevils in packaged rice." Journal of Near Infrared Spectroscopy 25, no. 1 (2017): 72–81. http://dx.doi.org/10.1177/0967033516687960.

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This research proposes the utilisation of Fourier transform near infrared spectroscopy to estimate post-fumigation rice weevils in packaged rice. Different mixtures of dead rice weevils in rice samples were scanned via Fourier transform near infrared through the package, and then the data were statistically analysed. The rice samples were of milled hom mali rice and brown hom mali rice, while the packaging materials were polyethylene plastic bags, polypropylene woven plastic sacks and hemp sacks. The results revealed that Fourier transform near infrared is most applicable for detecting dead ri

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31

Tian, Yaning, Lan Ding, Yonghui Liu, et al. "The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour." Foods 12, no. 16 (2023): 3099. http://dx.doi.org/10.3390/foods12163099.

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Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pasting, thermal, gel, starch digestibility, and crystalline structure using an X-ray diffractometer (XRD) and a Rapid Visco Analyzer (RVA) across in vitro digestibility experiments. The results showed that semi-dry-milled rice flour (SRF) and wet-milled rice flour (WRF) were similar in damaged starch

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32

Xiao, Yawen, Fuguo Jia, Xiangyi Meng, and Yanlong Han. "Breakpoint Planning Method for Rice Multibreak Milling." Foods 12, no. 9 (2023): 1864. http://dx.doi.org/10.3390/foods12091864.

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Excessive milling of rice kernels will result in nutrient loss and grain waste. To avoid grain waste, multibreak milling systems have been widely used in large-scale commercial rice mills. However, there is still no reasonable breakpoint planning method to guide the multibreak milling process. To construct a reasonable multibreak milling system, in this research, taking rice milling, a typical heterogeneous cereal-kernel milling process, as an example, the multivariate analysis method was used to comprehensively analyze the characteristic changes of milled rice during the whole milling process

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33

Pandey, J. P. "Modeling water uptake and degree of polish of milled rice." International Rice Research Notes 23, no. 3 (1998): 12. https://doi.org/10.5281/zenodo.6947735.

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This article 'Modeling water uptake and degree of polish of milled rice' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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34

Aiyedun, E. A., E. S. Ebukiba, M. A. Otitoju, E. O. Ogbole, and A. Luka. "Comparative Analysis of Marketing Efficiencies of Paddy and Locally Milled Rice (Oryza sativaL.) Marketers in the Federal Capital Territory, Nigeria." European Journal of Agriculture and Food Sciences 3, no. 6 (2021): 1–7. http://dx.doi.org/10.24018/ejfood.2021.3.6.324.

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paddy and locally milled rice marketers in the Federal Capital Territory, Nigeria. It specifically examined the marketing efficiencies and factors influencing marketing efficiencies of paddy and locally milled rice marketers in the study area. Primary data were collected using well-structured pre-tested questionnaires while a multistage sampling technique was adopted to obtain responses from respondents. Descriptive (mean, frequency and percentages) and inferential statistics (shepherd’s index and multiple regression analysis) were used to analyze the data. In using shepherd’s index, the resul

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35

Zhang, Shengming, Liangfei Ma, Shushan Gao, et al. "A Value-Added Utilization Method of Sugar Production By-Products from Rice Straw: Extraction of Lignin and Evaluation of Its Antioxidant Activity." Processes 10, no. 6 (2022): 1210. http://dx.doi.org/10.3390/pr10061210.

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To value-added utilization of the rice straw, two types of lignin were extracted from the by-products of sugar production. The ether-extracted lignin with a purity of 98.7% was extracted from the pretreatment filtrate with two times the concentrated filtrate volume of ether, where the lignin yield was 6.62 mg/g of the rice straw. The ball-milled lignin with a purity of 99.6% was extracted from the milled enzymatic hydrolysis residue with a 1,4-dioxane solution, where the revolution speed and grinding time were 300 rpm and 12 h, respectively. The yield of ball-milled lignin was 34.52 mg/g of th

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Jing, Li, and Yuan Jichao. "Research Progress in Effects of Different Altitude on Rice Yield and Quality in China." Greener Journal of Agricultural Sciences 2, no. 7 (2012): 340–44. https://doi.org/10.5281/zenodo.3373600.

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This paper reviewed some recent research progress in effects of different altitude on rice yield and quality in China. The results showed that with the increase of altitude, accumulated temperature required for the growth of rice decreased, the whole growth period of rice extended, the tillering stage postponed and the seed- setting rate reduced. Also, yield, effective panicles and grains per spike decreased after increasing with increasing altitude. In terms of quality of rice, altitude had greater effects on the milled rice rate and chalkiness. The milled rice rate had significant increase a

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Prihono, Prihono, and Murdani Murdani. "Analisis sikap petani terhadap pelaksanaan sekolah lapang pengelolaan tanaman terpadu (SL-PTT) dan peningkatan produksi padi." AGROMIX 11, no. 1 (2020): 101–14. http://dx.doi.org/10.35891/agx.v11i1.1925.

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This study aims to determine how farmers' attitudes towards the implementation of integrated crop management (SLPTT) field schools towards increasing paddy rice production and its relationship with farmer rice productivity. The research method uses a descriptive quantitative approach, the method of data analysis uses variance analysis and to distinguish differences between groups using the Tukey test because the number of variables is more than two. The results of the processing and analysis of research data show that the average farmer has a positive attitude or response to the implementation

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Umar Hidayat, Noralia Purwa Yunita, and Agus Sudrajat. "Uji Waktu Rehidrasi Nasi Instan Fungsional Ekstrak Kurkumin (Curcuma domestica Val.) Sebagai Pangan Fungsional Berbasis Pangan Lokal." Jurnal Ilmu Kesehatan dan Gizi 1, no. 4 (2023): 01–09. http://dx.doi.org/10.55606/jikg.v1i4.1631.

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For the Indonesian people, rice is life. Rice is a staple food source for the majority of Indonesia's population. Based on the method of processing, several types of rice are known, including crushed rice, polished rice, milled rice, broken skin rice, head rice, instant rice, and parboiled rice. Rice quality includes market quality, physical quality, milled quality, cooking quality and nutritional quality. Until now, nutritional quality is still neglected. This is partly because the government is still focusing on efforts to increase rice production to meet the needs of the population. After r

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Perez, C. M., and B. O. Juliano. "Modified Method for Apparent Amylose Content (Ac) of Milled Rice." International Rice Research Newsletter 13, no. 5 (1988): 10. https://doi.org/10.5281/zenodo.7136394.

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This article 'Modified Method for Apparent Amylose Content (Ac) of Milled Rice' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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HAYASHI, TORU, HIROSHI OKADOME, HIDECHIKA TOYOSHIMA, SETSUKO TODORIKI, and KEN'ICHI OHTSUBO. "Rheological Properties and Lipid Oxidation of Rice Decontaminated with Low-Energy Electrons." Journal of Food Protection 61, no. 1 (1998): 73–77. http://dx.doi.org/10.4315/0362-028x-61.1.73.

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Microbial load and quality of rice grains which were exposed to electrons at different acceleration voltages of 170 to 200 kV were examined to evaluate the efficacy of decontaminating rice with low-energy electrons. Electrons at any acceleration voltage between 170 and 200 kV reduced microbial loads of brown rice grains to levels lower than 10 colony-forming units (CFU)/g. Higher acceleration voltages resulted in a lower viscosity and a higher thiobarbituric acid value (TBA). Milling at a yield of 90 or 88% after electron treatment made the viscosity and TBA of rice treated with electrons at 1

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Ha, Su-Kyung, Hyun-Sook Lee, Seung Young Lee, Chang-Min Lee, Youngjun Mo, and Ji-Ung Jeung. "Characterization of flo4-6, a Novel cyOsPPDKB Allele Conferring Floury Endosperm Characteristics Suitable for Dry-Milled Rice Flour Production." Agronomy 13, no. 5 (2023): 1306. http://dx.doi.org/10.3390/agronomy13051306.

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Rice cultivars with floury endosperm provide a useful raw material for producing dry-milled rice flour, helping to enhance the processed rice food industry. To expand the genetic resources for breeding floury endosperm rice cultivars, we developed Samkwang(SA)-flo3 (SK-flo3), a floury endosperm mutant line derived from the chemical mutagenesis of Samkwang, an elite Korean japonica rice cultivar. Compared with Samkwang, SK-flo3 showed significantly lower grain hardness, which is suitable for producing dry-milled flour without the soaking and drying processes required in regular wet rice milling

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Alfa, Umaru Ayuba, and Emmanuel Ishaya Genwa. "Proximate Analysis and Hydrolysis of Malted Millet (<i>Panicum miliaceum</i>) Blended with Maize and Rice Fluor." International Letters of Chemistry, Physics and Astronomy 21 (November 4, 2013): 41–52. http://dx.doi.org/10.56431/p-rg92e6.

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The physic-chemical result of the analysis of proso millet (Panicum milliaceum) showed the optimum water uptake of the millet to be 96 hours, optimum malting time 96 hours, ash content 3.26 ±0.03, moisture content 11.37 %, ±0.33, crude fat content 1.30 % ±0.20, crude protein content 13.87 % ±0.5, carbohydrate content 71.46 % ±0.80, reducing sugars 35.08 % ±0.80, hydrolysable sugars 54.29% ± 0.70 and fibre content 6.37 % ±0.30. the mineral composition of proso millet in mg/100g showed that the millet contains K (2.14), Fe (1.04), mg (0.85), Ca (0.65), Na (0.17), Al (0.13), Mn (0.013), Zn (0.04)

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Gu, Fang, Jiaxing Liu, Rui Li, Hosahalli Ramaswamy, and Shaojin Wang. "Effects of Conveyor Movement, Layer Rearrangement and Sample Mixing on Pest Mortality in Milled Rice Subjected to Radio Frequency Heating." Journal of the ASABE 67, no. 4 (2024): 823–34. http://dx.doi.org/10.13031/ja.15859.

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Highlights Hot air-assisted RF heating accelerated temperature rise of samples. Thermal holding after RF heating improved heating uniformity and pest mortality. Layer rearrangement, conveyor movement, and mixing enhanced RF heating efficiency. Abstract. Application ofradio frequency (RF) treatment has been studied for disinfesting agricultural products, and RF heating non-uniformity has been demonstrated to directly influence pest mortality in treated products. The purpose of this study was to investigate the combined effects of holding time after conveyor movement, layer rearrangement, and sa

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M.J, Bime, Fon D.E, Ngalim S.B, and Ongla J. "Profitability and Efficiency Analyses of Small Scale Rice processing units in Ngoketunjia Division, North West Region, Cameroon." JOURNAL OF ADVANCES IN AGRICULTURE 3, no. 2 (2014): 177–82. http://dx.doi.org/10.24297/jaa.v3i2.4259.

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Rice production and processing over the years has been on an increase with more small holders entering the business. This study on profitability of processing and marketing of small scale rice processors had as objective to analyse the profitability levels of rice processing and marketing by small scale processors, determine the value added to the commodity at each stageÂ and also identify the constraints faced by these processors. The study used primary data collected using well-structured questionnaire from millers only, miller traders for white/parboiled rice through a multistage sampling t

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Jeesan, Shady Afrin, and Han-Seok Seo. "Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice." Foods 9, no. 12 (2020): 1845. http://dx.doi.org/10.3390/foods9121845.

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Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply metho

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Wei, Xiaodong, Yadong Zhang, Xuemei Song, et al. "Silicon and Zinc Fertilizer Application Improves Grain Quality and Aroma in the japonica Rice Variety Nanjing 46." Foods 13, no. 1 (2024): 152. http://dx.doi.org/10.3390/foods13010152.

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This study examined how silicon and zinc fertilizers affect the quality and aroma of Nanjing 46. We applied nine different fertilizer treatments, one involving soil topdressing at the top fourth leaf-age stage and one involving foliar spraying during the booting stage of the silicon and zinc fertilizers. We tested the effects of the nine treatments on grain quality and aroma. Silicon and zinc fertilizers significantly affected the brown rice rate, milled rice rate, head rice rate, amylose content, gel consistency, RVA characteristic value, taste value, and aroma but did not affect the chalky g

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Nayak, L., and J. P. Pandey. "Evaluation of EMC models for fitting sorption isotherms for rough rice, brown rice, and milled rice." International Rice Research Notes 24, no. 1 (1999): 16–17. https://doi.org/10.5281/zenodo.6948013.

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This article 'Evaluation of EMC models for fitting sorption isotherms for rough rice, brown rice, and milled rice' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the researc

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Cai, Haiya, Rodante E. Tabien, Deze Xu, et al. "Grain Quality and Yield of Rice in the Main and Ratoon Harvests in the Southern U.S." Journal of Agricultural Science 11, no. 15 (2019): 1. http://dx.doi.org/10.5539/jas.v11n15p1.

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The ratoon rice system is an energy-saving, high-efficiency cultivation method. Harvests from a two-year field trial with a main crop (MC) and a ratoon crop (RC) were used to evaluate milled grain quality traits and yield performance. The results indicated that chalkiness was significantly lower in the RC than in the MC. Chalkiness ranged from 1.90 to 15.01%, with an average of 6.46%, in the MC and from 0.66 to 3.28%, with an average of 1.50%, in the RC across two years. In addition, nearly all of the RC of the test entries had lower white vitreous (higher translucency) than the MC of the same

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Zhang, Liting, Zhanhua Lu, Zhaoyang Pan, et al. "Genetic Dissection of Milled Rice Grain Shape by Using a Recombinant Inbred Line Population and Validation of qMLWR11.1 and qMLWR11.2." Plants 13, no. 22 (2024): 3178. http://dx.doi.org/10.3390/plants13223178.

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Grain shape in rice (Oryza sativa L.) is a complex trait governed by multiple quantitative trait loci (QTLs). To dissect the genetic basis of rice shape, QTL analysis was conducted for milled rice grain width (MGW), milled rice grain length (MGL), and milled rice length-to-width ratio (MLWR) using a recombinant inbred line (RIL) population of F10 and F11 generations derived from a cross between Yuexiangzhan and Shengbasimiao. A high-density genetic map consisting of 2412 bins was constructed by sequencing 184 RILs, spanning a total length of 2376.46 cM. A total of 19 QTLs related to MGL, MGW,

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Dipti, SS, C. Hotz, KA Kabir, and M. Bipul. "Changes in the zinc content of selected bangladeshi rice varieties through modified parboiling and milling methods." SAARC Journal of Agriculture 15, no. 2 (2018): 31–43. http://dx.doi.org/10.3329/sja.v15i2.35153.

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Zinc deficiency is prevalent among women and children in Bangladesh, and methods to increase the zinc content of parboiled rice could contribute to its prevention. We quantified the effect of modified parboiling conditions on zinc content and of the degree of milling on zinc and phytate contents of Bangladeshi rice varieties. Parboiling studies varied the conditions used in the local commercial operations, including pre-steaming and soaking times, change of soaking water, and steaming pressure. Milling studies used 10 Bangladeshi varieties at 0% (brown), 2%, 4%, 6%, 8%, and 10% degree of milli

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