Effect of Degree of Milling on Proximate and Mineral Composition, Physicochemical, Colour Characteristics and Pasting Properties of Broken Brown Rice Fraction from a Selected Variety (FARO 64)
Publication Date: 23/02/2024
Author(s): Mayaki Olutayo Moses, Akinwande Bolanle Aishat, Oke Moruf Olanrewaju.
Volume/Issue: Volume 7 , Issue 1 (2024)
Abstract:
The effect of degree of milling (DOMs) between 0 and 12% on proximate and mineral composition, physicochemical, colour, and pasting properties of broken brown rice from the FARO 64 rice variety were evaluated. Each milling level reduced the ash, protein, fat, and fibre content. Ash and fibre were removed most at 9% DOM. Maximum fat loss was observed at 3% DOM. The levels of Ca, Na, Mg, and K were not significantly different (p< 0.05) at 9 and 12 DOM. The starch and the amylose contents increased from 0 to 12% DOM. The least values were at 0 DOM for L* and h, while the highest were at 12 DOM for a*, b*, and c. WAC and WBC increased as the DOM increased from 0 to 12%. Pasting properties differed significantly (P<0.05) for BDV at 0-12% DOM, while PV, TV, FV, and SBV differed significantly (P<0.05) at 0-6% DOM.
Keywords:
Paddy rice, degree of milling, brown rice, pasting properties, amylose content and gel consistency
