Open AccessImpact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice
Author(s) -
C. Kalpanadevi,
V. S. Singh,
R. Subramanian
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-03861-z
Subject(s) - abrasive , amylose , bran , materials science , yield (engineering) , head (geology) , metallurgy , agronomy , food science , chemistry , starch , organic chemistry , biology , raw material , paleontology
The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agonibora were classified as long and medium, IR64 as long and slender, and Basmati as extra-long and slender. The head rice yield (HRY) was higher with abrasive milling (61-75%) compared to friction milling (10-60%) although it required longer milling duration. Lower grain thickness, hardness and, amylose and higher bran fat content reduced the friction milling duration while these properties prolonged the duration in abrasive milling. Agonibora variety with low amylose content and high-fat content exhibited the highest HRY in both the types of milling. The study revealed that the selection of milling process should be made with due importance to grain geometry as well as its chemical properties.