Journal articles: 'Milled rice'

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

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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 (November 18, 2009): 688–93. http://dx.doi.org/10.3109/09637480701830404.

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Cao, Jialin, Ruichun Zhang, Jiana Chen, Fangbo Cao, Longsheng Liu, Shengliang Fang, Ming Zhang, and Min Huang. "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 (January 30, 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 quality, and Liangyoupeijiu (LYPJ), an old cultivar with high grain yield. JLY1468 had higher head milled rice yield than LYPJ by 30% in 2019 and by 33% in 2020. The higher head milled rice yield in JLY1468 than in LYPJ was attributable to improvements in both grain yield, and head milled rice rate (HMRR). The improvement in HMRR in JLY1468 compared to LYPJ was mainly attributable to a reduction in chalkiness degree, which was associated with a decrease in rice grain size. The results of this study provide evidence for the improvement in head milled rice yield in middle-season hybrid rice with the development of new cultivars in recent years.

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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 (January 6, 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 rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15–30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.

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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, no. 21 (October 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 (0.71 ± 0.03%) and rice bran of the Sew Mae Jan (SMJ) cultivar (0.67 ± 0.03%) grown in the north. The results reveal that the rice cultivars from each region showing variation in the β-glucan level in each fraction, which is mainly found in milled rice and rice bran, are similar to those found in other cereal grains, although low amounts are found in the husk. The amylose and β-glucan contents in the milled rice fraction showed a strong negative correlation (r = −0.805; p < 0.0001). This new information about the β-glucan content of Thai rice cultivars could be used for the development of cereal-based functional food.

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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 (April 30, 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 correlation between characters was further analysed for regression equation. The shapes of grains of local rice varieties were slim to medium. There was correlation between paddy moisture content and head rice percentage, between damaged grain and paddy density, between yield of brown rice and yield of milled rice, and percentage of head rice, between percentage of head rice and yield of milled rice, and between empty grain and broken grain. The functional character relationship showed that Cyanidin 3 Glucosidase (C3G) content of brown rice influenced the C3G content of milled rice. “Sanik” red rice, “Beliah” purple rice and “Balik” black rice may be useful to be used as parent for crossing in the breeding program for functional rice varieties, due to their good quality of milled rice and their high content of C3G. The C3G is considered as anticancer, antioxidant, anti coronaria heart disease and it improves fat profiles in the blood. Therefore, colored rice is recommended to be consumed in a form of brown rice or milled rice with 80% degree milling to retain the C3G content which is beneficial for the human health.

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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 (December 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 variant the highest percentage of milled rice yield (65.23%) was obtained but also the highest rate of broken kernels (12.79%). From the remaining two harvests, almost identical milled rice yields were received (64.19% from the first variant and 64.33% from the second variant), but in terms of broken kernels, there were significant differences. The optimum moisture content during the harvest in order to obtain maximum yield and quality of milled rice ranged from 18% to 20%. The varieties Arsenal, Sprint and Mirko had the most favorable values for milled rice yield and broken kernels.

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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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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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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 (February 29, 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 content of protein (7.04%), fat (0.37%), crude fibre (0.26%) and ash (0.58%) were comparatively higher in parboiled milled rice than that of two market samples. In a comparison among other cheaper coarse varieties like BRRI-28 and Miniket TM-1 rice and Miniket TM-2 rice, protein, fat, crude fibre and ash content were found lower in Miniket rice of TM-1 and TM-2 than BRRI-28. Beside chemical composition, some physical properties were studied including length, width, L/W ratio, shape and weight.J. Environ. Sci. & Natural Resources, 8(2): 97-102 2015

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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 (April 15, 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 Excel Plant Breeding tools (PB tools 1.3, 2013) and Statistical tools for Agricultural Research (STAR 2.0.1, 2013). Result showed significant difference for most of the parameters assessed.

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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 (August 24, 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 analysis of rice and milled rice quality and data analysis. The data resulted from measuring the quality of grain and rice was obtained from interview and observation. The results showed that four RMU rice samples not included in the class category SNI 6128: 2015 and two samples included in Medium III (M-3). On the postharvest handling conformity level was 44.92 percent for GHP and 60.25 percent for GMP. GHP and GMP guidelines were not yet fully applied by rice milling unit (RMU).

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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 (January 16, 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 milled rice quality were analyzed using R software version 4.1.3, and arithmetic means discriminated at the 5% by the Duncan test. The profitability indicators, such as the Gross Margin (GM) and the Benefit/Cost Ratio (BCR), were calculated. The results showed that 14% of farmers adopted rice transplanting method. The transplanting method increased rice yield (3.3 t/ha) compared to direct seeding (2.8 t/ha) and broadcast seeding (2.2 t/ha). The milled long grain rate (56%) was significantly higher than those under both seeding methods. Additionally, the transplanting method improved the gross margin (1,146 $USD/ha) compared to 663 $USD/ha and 431 $USD/ha for direct and broadcast seeding, respectively. The benefit/cost ratio 1.5 for transplanting was almost double from that of both seeding methods. Despite its high demand for labor and agricultural inputs, the transplanting method provided the highest paddy rice yields and milled rice quality to improve farmers’ income.

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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 (September 24, 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 13,33% moisture content, grain density of 0,57g/ml, and grain weight is 27,60g/1000grain. The percentage point for the determination quality of head point is 73,49%, broken grainsabout 13,92%, and 12,34% graing roats. The quality of rice milled varieties inpago Unsoed 1 includelow. The lower of rice quality is due to the low of head rice percentage, while the percentage ofbroken grain sand high graing roats. Rice milled yield about 51,23%

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Rodriguez, Fatima S., Paul R. Armstrong, Elizabeth B. Maghirang, Kevin F. Yaptenco, Erin D. Scully, Frank H. Arthur, Daniel L. Brabec, Arlene D. Adviento-Borbe, and Delfin C. Suministrado. "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 of chlorpyrifos-methyl in bulk samples of rough, brown, and milled rice was established. Five rice varieties, free of pesticides, obtained from RiceTec Inc. and USDA-ARS Arkansas experimental field were used as rough rice samples and also processed to obtain corresponding brown and milled rice. Rice samples were treated with StorcideTM II containing varying levels of the active ingredient, chlorpyrifos-methyl: 0, 1.5, 3, 6, 9, and 12 ppm for rough rice, 0, 0.75, 1.5, 3, 4.5, and 6 ppm for brown rice, and 0, 0.1, 0.2, 0.4, 0.6, and 0.8 ppm for milled rice. Concentrations of chlorpyrifos-methyl were verified using gas chromatography-mass spectrometry analyses. A commercial NIR spectrometer (950-1650 nm wavelength range) was used to obtain spectra of bulk samples. Using partial least squares analysis for quantitative analysis, independent validation showed that chlorpyrifos-methyl residues in rough, brown, and milled rice are predictable with R2 ranging from 0.702 to 0.839 and standard error of prediction (SEP) of 1.763 to 2.374 for rough rice, R2 ranging from 0.722 to 0.800 and SEP of 0.953 to 1.168 for brown rice, and R2 ranging from 0.693 to 0.789 and SEP of 0.131 to 0.164 for milled rice. For qualitative analysis obtained using discriminant analysis, rough rice samples with concentrations of 0, 1.5, and 3 ppm pooled as low pesticide level (LPL) is distinguishable to 6, 9, and 12 ppm which were pooled as high pesticide level (HPL). Similarly, for brown and milled rice, the lower three concentrations pooled as LPL is distinguishable from the higher three concentrations pooled as HPL. Independent validation showed overall correct classifications ranging from 77.8% to 92.6% for rough rice, 79.6% to 88.9% for brown rice, and 94.4% to 100% for milled rice. Keywords: Food safety, Grain quality, NIR spectroscopy, Pesticide residue, Rice.

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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 (December 30, 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 barnyard millets were procured from local market, cleaned to remove dirt, dust and stone. The cleaned millets were dried powdered and sieved using 60 mesh sieves (250 Micron). The powdered millet flour was stored in airtight container. Nutritional content of Barnyard millet was analysed for macro, micro nutrients and nutraceutical properties of both polished and unpolished form using standard AOAC method - 20th edition (2016). The analysed nutrient content were compared statistically at 99% and 95 % confidence interval (t-test).The result shows that, the quantum of carbohydrate present in polished barnyard millet was 11.37 % lesser than the milled parboiled rice and 9 % lesser than the brown rice and 12.45 % lesser than the raw milled rice. The total dietary fibre content of unpolished barnyard millet was 14.2 gm and polished barnyard millet was 8.5 gm. Crude fibre content of unpolished barnyard millet was noted as 11.2 gm and the same in polished barnyard millet was 4.5gm. The protein content of unpolished barnyard millet (10.4gm) was found to be superior to polished barnyard millet (6.8gm).The presence of nutraceutical components were more nutritionally superior in unpolished barnyard millet compared to polished one.

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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 (December 15, 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 were procured from local market, cleaned to remove dirt, dust and stone. The cleaned millets were dried powdered and sieved using 60 mesh sieves (250 Micron) . The powdered millet flour was stored in airtight container. Nutritional content of Kodo millet was analysed for macro, micro nutrients and nutraceutical content of both polished and unpolished form using standard AOAC method - 20th edition (2016). The analysed nutrient content were compared statistically at 99% and 95 % confidence interval (t-test). The result shows that, the quantum of carbohydrate present in polished kodo millet was 10.53 % lesser than the milled parboiled rice and 8.1 % lesser than the brown rice and 11.61 % lesser than the raw milled rice. The total dietary fibre content of unpolished kodo millet was 12.98 gm, this value was almost double the amount of total dietary fibre present in samai (7.72 gm). Crude fibre content of unpolished kodo millet was noted as 7.66 gm – which is more than seven times the crude fibre content of raw and parboiled rice (0.2 gm) and more than six times the crude fibre content of whole wheat (1.2gm) respectively as per Nutritive value of Indian food.

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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 (June 1, 2012): 460–63. http://dx.doi.org/10.15373/22778179/jan2014/159.

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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 (June 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 sativa) straw and sweet potato (Ipomoea batatas) haulm. The diets were examined for in vitro digestibility in three forms: milled, chopped (1 cm lengths) and chewed (by cattle). The lengths and widths of the chewed particles were recorded in both experiments. Aspects of the morphology and vascular structure of plant parts of the diets and of chewed particles were recorded in the second experiment.The in vitro digestibility of chopped or chewed plant material was lower (by 11 and 12 percentage units, respectively, on average) than that of milled material. The difference between chewed and milled material in in vitro digestibility was smaller with leaves (5 percentage units, on average) than with stems (18 percentage units, on average) in maize, sorghum and millet. Digestibility of chewed material was similar to or lower than that of chopped material, except with the leaves of maize, sorghum and millet. Millet stover had higher in vitro digestibility than wheat straw or rice straw, whether the diet was milled, chopped or chewed.The thinnest stem internode vascular bundles recorded (0·14 mm) were in wheat. The percentage of stem internode cross-sectional area occupied by vascular bundles was in the range 6–8 for lucerne, millet, wheat and rice. The mean numbers of veins or vascular bundles per chewed particle were in the range 6–23. The mean length of the chewed particles varied from 10 mm with the upper stem of maize to 18 mm with sorghum stem and maize leaves. The mean width of the chewed particles varied from 1·8 mm with rice straw to 5·4 mm with maize leaves.It is suggested that the low digestibility of mature plant tissue such as stovers and straws is not particularly due to thick vascular strands or to a high proportion of vascular tissue, but rather to a high proportion of cell wall and incomplete and delayed access by rumen microorganisms to much of the cell wall.

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Zhang, Hui, Yu-Jun Zhu, An-Dong Zhu, Ye-Yang Fan, Ting-Xu Huang, Jian-Fu Zhang, Hua-An Xie, and Jie-Yun Zhuang. "Identification and Verification of Quantitative Trait Loci Affecting Milling Yield of Rice." Agronomy 10, no. 1 (January 5, 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 77 QTLs distributed on 35 regions was detected in the three RIL populations. Four regions, where qBR5, qBR7, qBR10, and qBR12 were located, were validated in the RH-derived F4:5 population. In the three RIL populations, all the 11 QTLs for GY detected were accompanied with QTLs for two or all the three milling yield traits. Not only the allele direction for milling yield traits was unchanged, but also the effects were consistent with GY. In the RH-derived F4:5 population, regions controlling GY also affected all three milling yield traits. Results indicated that variations of BRY and MRY were mainly ascribed to GY, but HRY was determined by both GY and HR. Results also showed that the regions covering GW5–Chalk5 and Wx loci had major effects on milling quality and milling yield of rice. These two regions, which have been known to affect multiple traits determining grain quality and yield of rice, provide good candidates for milled yield improvement.

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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), Pb (Lead) was not detected in the milled. Temperature and pH Shidies on the malted millet showed the optimum values to be 50-60 °C and 5-6 respectively. The blending ratio of the gelatinized maize flour ground with the chaff with malted millet was found to be 50 %, while the blending ratio of gelatinized maize after removing the chaff with malted milled was determined to be 60 %. The blending ratio of the gelatinized rice flour with malted millet was also found to be 60 %. The decrease of about 10 % in the value of reducing sugar production between the two maize flours could be due to the fact that, the unprocessed seeds have more lignified materials which could inhibit access to amylase during hydrolysis. The absence of heavy metal lead (Pb) and high carbohydrate content of proso millet indicates that it could be used in the brewing industry as an adjunct to barley.

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Pandey, Shruti, and Asha M. Ramaswamy. "Effect on Crystallinity of Rice After Iron Fortification." Current Nutrition & Food Science 16, no. 3 (April 27, 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 increased three to four-fold after fortification when compared to their corresponding controls. Results: The results revealed that, there was significant difference in the physical properties of rice in the control, fortified brown and milled rice. Cooking characteristics revealed, that water uptake and volume expansion were higher for fortified milled rice as compared to brown rice. The texture of fortified brown rice was hard as compared to fortified milled rice, although the taste was found satisfactory. The colour was significantly different in brown and milled rice. Conclusion: X-ray diffraction results revealed the polycrystalline nature of the fortified sample, was somewhat less crystalline as compared to control sample.

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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 (November 25, 2019): 63. http://dx.doi.org/10.21082/jpasca.v15n2.2018.63-72.

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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 harga dan pasokan beras melalui peran serta Toko Tani Indonesia Center (TTIC) sebagai lembaga distribusi beras kepada masyarakat. Penelitian ini bertujuan mengidentifikasi kelas mutu beras yang dihasilkan LUPM dan mengevaluasi penanganan pascapanen padi di tingkat LUPM. Survey dilakukan terhadap enam responden dari populasi 80 LUPM pemasok beras ke TTIC. Pengumpulan data dilakukan melalui wawancara, observasi di lapangan, dan pengambilan contoh gabah dan beras berdasarkan metode SNI 19-0428-1998. Analisis mutu berdasarkan metode SNI 01-0224-1987 untuk gabah dan SNI 6128:2015 untuk beras giling. Hasil penelitian menunjukkan bahwa dari enam beras yang diproduksi responden, tidak ada yang memenuhi persyaratan kelas mutu sesuai Peraturan Menteri Pertanian No.:31/Permentan/ PP.130/8/2017 karena kadar air yang tinggi, jumlah butir patah dan butir menir yang lebih tinggi, serta persentase beras kepala dan derajat sosoh yang lebih rendah dari persyaratan. Faktor-faktor kritis yang berpengaruh terhadap rendahnya mutu beras LUPM adalah penggunaan varietas padi jenis panjang dan ramping, metode perontokan cara gebot, kadar air gabah kering giling terlalu rendah (11.5-13.0%), ruang penyimpanan gabah lembab (RH udara 79-87%), penyimpanan gabah tanpa menggunakan alas, pengendalian mutu pengeringan dan penggilingan secara subyektif, dan teknologi mesin penggilingan padi yang masih sederhana. Analysis of rice quality and assurance system implementations in Society of Agrifood Bussiness Development ProgramRegulations on rice applied by the government, namely the Regulation of Minister of Trade No:57/M-DAG/PER/8/2017 about the highest selling price for milled rice, and the Regulation of Minister of Agriculture No:31/Permentan/PP.130/8/2017 about milled rice quality standard, has becoming legal aspects to identification of milled rice quality parameters to the rice produced by farmers group as a Society of Agrifood Bussiness Institution (LUPM) in a Society of Agrifood Bussiness Development (PUPM) program. This program held by the government for stabilization of price and supply of milled rice supported by Center of Indonesian Farmer Store (TTIC) as a distribution institution of milled rice to consumers. Te objectives of this study are to identify the quality of milled rice produced by LUPM and to evaluate the paddy postharvest handling in the LUPM. Survey was conducted on six respondents from total of 80 LUPMs rice supplier population. Data collecting was conducted through interviews, field observations, and sampling of rice and milled rice based on SNI 19-0428-1998 for solid sampling instructions. Laboratory quality analysis was conducted based on the method in SNI 01-0224-1987 for rice and SNI 6128:2015 for milled rice.It was oberved that the six milled rice samples produced by the respondents were not qualified to the quality standard in the Regulation of the Minister of Agriculture No.:31/Permentan/PP.130/8/2017 because of higher moisture content, higher broken rice and small broken rice, and lower head rice, and lower milling degree compared to the requirements. Critical factors influenced to the milled rice quality were the used of long grain paddy variety, manual threshing, too low moisture content of rice (11.5-13.0% MC), high relative humidity of rice storage facility (air RH 79-87%), lack of pallets in rice bags storage system, subjectivity of operators to control the rice quality during drying and milling process, and the use of milling machines with old technology.

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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 (February 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 rice weevils in milled hom mali rice in polyethylene bags as indicated respectively by validation r2 and RPD values of 0.93 and 3.92, followed by the milled hom mali rice-polypropylene case with r2 and RPD values of 0.87 and 3.05. The r2 and RPD values were 0.86 and 3.00 for brown hom mali rice-polyethylene and 0.75 and 2.04 for brown hom mali rice-polypropylene. Due to poor penetration of NIR light through the hemp sacks, experiments were not carried out for this packaging material type.

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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 (November 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 results revealed 78% and 77% marketing efficiencies for paddy and locally milled rice respectively while the multiple regression analysis revealed sex, household size, availability of storage facility and contract marketing arrangement were significant to marketing efficiency of paddy rice; while membership of a market association, cost of purchasing rice, selling price of rice, availability of storage facility and contract arrangement were significant to marketing efficiency of locally milled rice. The study concludes that paddy rice marketers are more efficient in the study area and therefore recommends the initiation of more contract arrangements between investors and marketers in the area, while marketers should be encouraged to join marketing associations to take advantage of the endless benefits to be gained. It also recommends the formulation of policies that favour inclusivity of youths and women in the trade.

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Zhang, Shengming, Liangfei Ma, Shushan Gao, Chonghao Zhu, Yehong Yan, Xiaohan Liu, Longhai Li, and Haitao Chen. "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 (June 17, 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 the rice straw, which was 421.5% higher than that extracted from extract-free rice straw. In the process of rice straw pretreatment and lignin extraction, 76.43% by mass of phosphotungstic acid catalyst and approximately 98% by volume of 1,4-dioxane solution could be recycled and reused. Compared with the soda lignin extracted from papermaking black liquor, the scavenging rates of DPPH radical and ABTS+ radical of ether-extracted lignin increased by 36.26% and 41.18%, respectively, while the above scavenging rates of ball-milled lignin increased by 30.22% and 37.75%, respectively. Moreover, the reducing power of the two extracted lignins was also stronger than that of soda lignin. The ether-extracted lignin and ball-milled lignin have the potential to be developed as natural macromolecular antioxidants.

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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 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), Pb (Lead) was not detected in the milled. Temperature and pH Shidies on the malted millet showed the optimum values to be 50-60 °C and 5-6 respectively. The blending ratio of the gelatinized maize flour ground with the chaff with malted millet was found to be 50 %, while the blending ratio of gelatinized maize after removing the chaff with malted milled was determined to be 60 %. The blending ratio of the gelatinized rice flour with malted millet was also found to be 60 %. The decrease of about 10 % in the value of reducing sugar production between the two maize flours could be due to the fact that, the unprocessed seeds have more lignified materials which could inhibit access to amylase during hydrolysis. The absence of heavy metal lead (Pb) and high carbohydrate content of proso millet indicates that it could be used in the brewing industry as an adjunct to barley.

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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 (March 31, 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 of the SLPTT (average attitude score of 76.47%) and an increase in farmer's rice production by 16.39% (up 0.73 tons/ha of dry unhusked rice), from 4.48 tons/ha milled dry grain to 5.2 tons/ha milled dry rice). The results of statistical tests show that there is a positive correlation/relationship between all indicators of farmer's attitude and the productivity produced. The highest correlation is obtained from the indicator 'training method' with the correlation criteria 'close to perfect', the correlation coefficient value is 0.900. Overall attitudes of farmers towards implementing SLPTT have a weak positive correlation (correlation coefficient value 0.145) with lowland rice productivity. Farmer rice productivity increased but the production achieved was still below the NTB province's target of 5.42 tons/ha of dry milled rice with an increase in production of 0.5-1.0 tons/ha dry milled rice or 4.77%.

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Singh, K. "Influence of milled rice on insect infestation." Zeitschrift für Angewandte Entomologie 90, no. 1-5 (August 26, 2009): 1–9. http://dx.doi.org/10.1111/j.1439-0418.1980.tb03496.x.

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Singh, K. "Influence of milled rice on insect infestation." Zeitschrift für Angewandte Entomologie 92, no. 1-5 (August 26, 2009): 472–77. http://dx.doi.org/10.1111/j.1439-0418.1981.tb01698.x.

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METCALF, S. L., and D. B. LUND. "Factors Affecting Water Uptake in Milled Rice." Journal of Food Science 50, no. 6 (November 1985): 1676–79. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10563.x.

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Tong, Chuan, Lei Liu, Daniel L. E. Waters, Terry J. Rose, Jinsong Bao, and Graham J. King. "Genotypic Variation in Lysophospholipids of Milled Rice." Journal of Agricultural and Food Chemistry 62, no. 38 (September 12, 2014): 9353–61. http://dx.doi.org/10.1021/jf503213p.

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LAM, H. S., and A. PROCTOR. "Milled Rice Oxidation Volatiles and Odor Development." Journal of Food Science 68, no. 9 (November 2003): 2676–81. http://dx.doi.org/10.1111/j.1365-2621.2003.tb05788.x.

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Siebenmorgen, T. J., Z. T. Nehus, and T. R. Archer. "Milled Rice Breakage Due to Environmental Conditions." Cereal Chemistry Journal 75, no. 1 (January 1998): 149–52. http://dx.doi.org/10.1094/cchem.1998.75.1.149.

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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 (October 24, 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 technique. Results showed that the net processing income (3,151,201), value added (8,147,456) and efficiency (138) for miller-traders of white rice was highest, followed by miller-traders for parboiled rice and lastly millers only. Results further showed that millers only had Benefit/cost ratio of 0.4 indicating that milling only is not profitable due to small quantities milled, and high fixed cost. Miller-traders for parboiled rice had a benefit/cost ratio of 2.3 implying that their venture is most profitable. Based on the results, it was recommended that millers only should purchase large quantities of paddy to enable them reduce the overhead cost. Also the services of parboilers should reflect in the sales price of parboiled rice so that the parboiling services can be paid for.

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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 (January 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 170 kV almost the same as untreated rice. Low and high compression analyses of rice grains which were exposed to electrons at 170 to 180 kV and milled at a yield of 90% followed by cooking showed almost the same hardness and stickiness as untreated grains which were milled at 90%. The results indicate that milling at a yield of 90% or lower removes the portion of rice exposed to electrons at 170 kV and that treatment of brown rice with low-energy electrons enables the preparation of milled rice with extremely low levels of microbial load and little quality deterioration.

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Gravois, Kenneth A., and Ronnie S. Helms. "Seeding Rate Effects on Rough Rice Yield, Head Rice, and Total Milled Rice." Agronomy Journal 88, no. 1 (January 1996): 82–84. http://dx.doi.org/10.2134/agronj1996.00021962008800010017x.

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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 (December 11, 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 method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.

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Cai, Haiya, Rodante E. Tabien, Deze Xu, Chersty L. Harper, Jason Samford, Yuanyuan Yang, Aiqing You, Stanley Omar P. B. Samonte, Leon Holgate, and Chunhai Jiao. "Grain Quality and Yield of Rice in the Main and Ratoon Harvests in the Southern U.S." Journal of Agricultural Science 11, no. 15 (September 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 entry. In 6 of the 20 entries, the MC had longer or wider milled grain than the RC in 2017. The milled rice recovery for the MC was higher in both years, but there was no difference in head rice recovery within the same year. The average total yield (MC+RC) in the two years was 12.6 and 13.0 t/ha, and the two-year average RC yields were 47.5 and 37.3% those of the MC. Our results revealed that the RC milled grains showed better appearance quality than the MC grains, and several genotypes had comparable or even better milled grain quality and yield compared with the check entries that were suitable for the ratoon rice system.

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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 (January 25, 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 milling. With ambient soaking water, shorter soaking time was observed with a higher zinc content in brown rice, but not in 10% milled rice, and changing soaking water did not modify zinc content in brown or 10% milled rice. Pre-steaming time and open- vs. closed-system steaming had no significant effect on brown or 10% milled rice zinc content. Reducing the degree of milling from 10% to 6% or 4% resulted in a mean increase in zinc content of 27% and 47%, respectively, and an increase in phytate content of 35% and 72%, respectively. Zinc content in milled rice did not appear to be significantly affected by the parboiling conditions tested. While lower degree of milling resulted in higher zinc content, it is uncertain whether the higher phytate content would fully negate this increase by decreasing the bioavailable fraction of zinc. Human studies of zinc bioavailability from Bangladeshi rice at different degrees of milling are warranted.SAARC J. Agri., 15(2): 31-43 (2017)

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Ouajai, Sirisart, Riangploy Wanichayachart, Thapanee Suksomprasong, and Atchara Pisitwinyoo. "Bioethanol Production from Ball-Milled and Regenerated Rice Husk." Key Engineering Materials 757 (October 2017): 161–65. http://dx.doi.org/10.4028/www.scientific.net/kem.757.161.

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This research focused on the bioethanol production from rice husk via enzymatic hydrolysis and fermentation of glucose product. Rice husks were ball-milled, alkali pretreated with 2 %(w/v) NaOH for 3 hours and regenerated by N-methylmorpholine N-oxide (NMMO)/H2O solution into Cellulose II structure. These processes were aimed to enhance the surface purity area and accessibility of enzyme, respectively. Rice husks were hydrolyzed with cellulase from Trichodermareesei ATCC 26921 at various concentrations ranging from 10 to 40 FPU/g of rice husk. The maximum yields of glucose from alkali pretreated rice husk, ball-milled rice husk of sieve size 45-75 μm and regenerated rice husk were 7.13, 9.52 and 10.36 mg/mL, respectively. This was conducted at the enzyme concentration of 20 FPU/g of rice husk for 48 hours. The glucose product was fermented by using Saccharomyces cerevisiae Safale US-05 at various concentrations ranging from 10 to 70 %(v/v). The maximum yields of ethanol products at 50 %(v/v) of yeast and 48 hours of fermentation from the alkali pretreated rice husk, ball-milled rice husk of sieve size 45-75 μm and regenerated rice husk were 44.36%, 68.79% and 89.11% of glucose respectively. The greater yield may be arise from an increase in surface area and the swollen cellulose structure of rice husk.

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ARIEF, RATNA W., R. ASNAWI, and B. BAKRIE. "Analysis of Physical Quality and Nutrition of Two Rice Varieties With the Implementation of Various Planting Systems." Current Agriculture Research Journal 6, no. 1 (March 28, 2018): 20–29. http://dx.doi.org/10.12944/carj.6.1.03.

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As an effort to overcome problems in rice cultivation system, it is necessary to use new technologies and innovations. This study aims to determine the physical and nutritional quality of grain and milled rice from 2 varieties of rice using several planting systems. The research was conducted using a Completely Randomized Design of factorial pattern, consisting of 2 factors with 3 replications. The factors were: a) Planting system (S1 = Cubic S2 = Double row 2: 1, and S3 = Twin seed) and b) Rice varieties (V1 = Ciherang; V2 = Inpari 10). The observation parameters include: physical quality of grain, rice milled quality, physical quality of rice and rice nutrition. The results showed that the cubic planting system produced a higher empty grains than the double row and twin seed planting system. The twin seed planting system, yielding lime green grains and yellow broken grains lower than other planting systems, both on rice varieties of Ciherang and Inpari 10. Grains from Ciherang variety had a thinner shell and a higher hardness level of rice compared to grain of Inpari 10 variety, resulting in higher milled rice and head rice, but lower in broken rice and rice groats contents. It can be concluded that: a) the physical quality of rice was not affected by the planting system, but it was significantly affected by the rice varieties; b) the planting system and rice varieties used in this study did not have significant effect on the nutritional quality of the rice produced.

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Lee, Jung-Eun, Yoon-Hee Choi, Mun-Gyeong Cho, Shin-Young Park, and Eun-Mi Kim. "Characteristics of Jochung by Wet-Milled Rice Flour and Steamed Rice." Korean Journal of Food And Nutrition 25, no. 3 (September 30, 2012): 637–43. http://dx.doi.org/10.9799/ksfan.2012.25.3.637.

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Choi, So-Yeon, and Young-Tack Lee. "Properties of Rice Flour Milled from Spray-Washed Rice During Storage." Journal of the Korean Society of Food Science and Nutrition 36, no. 7 (July 30, 2007): 915–20. http://dx.doi.org/10.3746/jkfn.2007.36.7.915.

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Kim, Dae-Jung, Sea-Kwan Oh, Ha-Cheol Hong, Mi-Ra Yoon, Jeong-Heui Lee, Im-Soo Choi, and Yeon-Kyu Kim. "Variation of Rice Quality of Milled Rice according to Storage Period." Korean Journal of Crop Science 56, no. 4 (December 30, 2011): 342–48. http://dx.doi.org/10.7740/kjcs.2011.56.4.342.

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Dzhamirze, Ruslan, Nadezhda Ostapenko, and Natalia Chinchenko. "Variability of grain and milled rice quality traits of long-grain rice variety." E3S Web of Conferences 285 (2021): 02035. http://dx.doi.org/10.1051/e3sconf/202128502035.

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The article presents results of studying 14 families of longgrain rice variety Sharm, divided into two groups. A detailed assessment of technological indicators of grain and milled rice quality in primary seed production nurseries (P-1 and P-2) is given. Variability and correlation of traits is calculated. The experiment was carried out in the period 2016-2018 under the conditions of a field experiment as a control nursery, on the rice irrigation system of FSBSI “FSC of Rice” (Federal State Budgetary Scientific Institution “Federal Scientific Rice Centre”), Krasnodar. In a group of families with typical plants, significant excess of some technological indicators of grain and milled rice quality was revealed in comparison with the original variety Sharm, entered in the state register in 2013: for example, the weight of 1000 grains of the combined families after rejection was 27.6 g; fracturing is significantly lower - 10.2%; also, in terms of the total milling yield, head rice content, significant excess of the combined families was noted - 67; 92.1 and 59.6%. The variability of the considered technological traits is weak and varies within the range of up to 10%, with the exception of fracturing (CV up to 93%), since it is highly susceptible to weather fluctuations. In both groups of families, a close positive correlation was found between the head rice content in the milled rice and its content in the grain (r = 0.981 and 0.989) and a negative average relationship between fracturing and the total milling yield (r = -0.568 and -0.646, respectively). When rejecting families of the variety Sharm in P-1 and P-2, it is recommended to use, in addition to morphological characteristics, the indicator of the mass of 1000 grains and the grain index (l / b).

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Wimonsiri, Latthika, Pitiporn Ritthiruangdej, Sumaporn Kasemsumran, Nantawan Therdthai, Wasaporn Chanput, and Yukihiro Ozaki. "Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy." Journal of Near Infrared Spectroscopy 25, no. 5 (August 16, 2017): 330–37. http://dx.doi.org/10.1177/0967033517726724.

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This study has investigated the potential of near infrared (NIR) spectroscopy to predict the content of moisture, protein, fat and gluten in rice cookies in different sample forms (intact and milled samples). Gluten-free (n = 48) and gluten (n = 48) rice cookies were formulated with brown and white rice flours in which butter was substituted with fat replacer at 0, 15, 30 and 45%. With regard to gluten cookies, rice flour was substituted with wheat gluten at 1, 3 and 5%. Partial least squares regression modeling produced models with coefficient of determination (R2) values greater than 0.88 from NIR spectra of intact samples and greater than 0.92 for milled samples. These models were able to predict the four components with a ratio of prediction to deviation greater than 2.7 and 3.8 in intact and milled samples, respectively. The results suggest that the models obtained from the intact samples can be successfully applied for chemical composition of rice cookies and are reliable enough use for potential quality control programs.

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Sanusi, Mayowa, Musliu Sunmonu, Sodiq Olaleye, Ifeoluwa Adedeji, Harris Adeniyi, and Adebayo Eniola. "Rice parboiling using a dual-powered parboiler: Evaluation of energy consumption patterns and milling quality." Acta Periodica Technologica, no. 53 (2022): 63–74. http://dx.doi.org/10.2298/apt2253063s.

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Energy plays an important role in rice processing whereby the amount of energy consumed could influence the cost of production. Therefore, this study aimed to evaluate the energy consumption and milling quality of three rice varieties (FARO 15, FARO 60 and FARO 62) using a dual-powered rice parboiler. The energy consumption patterns viz steeping energy consumption, steaming energy consumption, total energy consumption and energy intensity of the rice varieties using electricity and Liquefied Petroleum Gas (LPG) combustion as the power source of the parboiler were determined using standard equations. The milling quality in terms of milling recovery and head milled rice were also determined using standard procedures. The energy consumption during steeping and steaming ranged from 39.02 MJ to 40.00 MJ and 12.90 MJ to 14.09 MJ, respectively. The total energy consumption and energy intensity ranged from 31.62 MJ to 32.01 MJ and 7.90 MJ/kg to 8.00 MJ/kg, respectively. The milling recovery and the head milled rice of the rice varieties ranged from 64.23% to 66.76%, and 55.45% to 59.18%, respectively. The total energy consumption and energy intensity of the rice varieties differ based on the power source of the rice parboiler. The power source also influenced the milling recovery and head milled rice of the rice varieties. The use of gas as a power source for the rice parboiler consumed more energy than electricity. The information provided in this study would guide energy conservation, prevention of production downtime and improving rice milling quality.

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Gravois, Kenneth A. "Diallel Analysis of Head Rice Percentage, Total Milled Rice Percentage, and Rough Rice Yield." Crop Science 34, no. 1 (January 1994): 42–45. http://dx.doi.org/10.2135/cropsci1994.0011183x003400010007x.

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Xiong, Qiangqiang, Changhui Sun, Hong Shi, Shuo Cai, Hengwang Xie, Fangping Liu, and Jinyan Zhu. "Analysis of Related Metabolites Affecting Taste Values in Rice under Different Nitrogen Fertilizer Amounts and Planting Densities." Foods 11, no. 10 (May 22, 2022): 1508. http://dx.doi.org/10.3390/foods11101508.

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The aim of this study was to explore the differences in metabolites related to rice quality formation under different nitrogen (N) fertilizers and planting densities. In this study, Yangnongxiang 28 was used as the experimental material with the following conditions: high nitrogen and low density (HNLD; high nitrogen: 360 kg·hm−2, low density: the row spacing of rice plants was 16 cm × 30 cm), medium nitrogen and medium density (MNMD; medium nitrogen: 270 kg·hm−2, medium density: the row spacing of rice plants was 13 cm × 30 cm), and low nitrogen and high density (LNHD; low nitrogen: 270 kg·hm−2, high density: the row spacing of rice plants was 10 cm × 30 cm). The rice quality indexes, including the processing quality, amylose content, and taste value, were compared under different treatments, and we analyzed their relationship with the metabolites. The results show that the milled rice rate of HNLD was 13.85% and was 1.89% higher than that of LNHD and MNMD, respectively. The head milled rice rate of HNLD was 32.45% and 6.39% higher than that of LNHD and MNMD, respectively. The milled rice rate and head milled rice rate of HNLD and MNMD were significantly higher than those of LNHD. This study identified 22 differential metabolites (DMs) in HNLD and LNHD, 38 DMs in HNLD and MNMD, and 23 DMs in LNHD and MNMD. Most of the identified differential metabolites were lipid metabolites, which were mainly enriched in the lipid metabolic pathways and amino acid metabolic pathways. The correlation analysis showed that the lipid metabolite physapubescin was significantly negatively correlated with the taste value. The lipid metabolites 2-undecen-1-ol, lucidenic acid F, and 8-deoxy-11,13-dihydroxygrosheimin were significantly positively correlated with the taste value. Lipids may be important substances that lead to differences in taste under different nitrogen fertilizer and density treatments.

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Journal articles on the topic 'Milled rice'

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