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Varietal Difference in the Topography of Rice Grain and Its Influence on Milling Quality
Author(s) -
BHASHYAM M. K.,
SRINIVAS T.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12430.x
Subject(s) - breakage , bran , materials science , agronomy , mathematics , composite material , biology , raw material , ecology
In the transverse sections of rice grain in 21 varieties studied, the depth of the ventrilateral, centrilateral and dorsilateral grooves varied between 1‐18, 2‐28 and 6‐88 μm, respectively. In the grains of any one variety the depth of the centrilateral grooves was equal or larger than the depth of the ventrilateral grooves and always smaller than the depth of the dorsilateral grooves. The photovolt reflectance values as a measure of whiteness indicated that the deeper the grooves the greater the requirement for bran removal during milling to attain a required whiteness. It was shown that milling breakage could be substantially reduced if shallow grooved varieties are used.