Effect of milling on colour and nutritional properties of rice

Lamberts, Lieve; Bie, E De; Vandeputte, GE; Veraverbeke, Wim S.; Derycke, Veerle; Man, Walter De; Delcour, Jan A.

doi:10.1016/j.foodchem.2005.11.042

Cited by 221 publications

(203 citation statements)

References 8 publications

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“…The colorimeter was set to an illuminant condition D65 and a 10° standard observer. Each sample was put in a cuvette and replaced in to the specular port site, the color parameters (a, b and L) were then read (Lamberts et al, 2007). Fifteen replicates for each sample were determined.…”

Section: Methodsmentioning

confidence: 99%

Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times

Kim¹,

Shin²,

Kang³

et al. 2013

Korean Journal of Crop Science

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Anthocyanin pigments from three pigmented rice varieties, Hongjinju, Sintoheugmi and Josaengheugchal pigmented by black color, were quantified to evaluate effects of transplanting and harvesting time during seed development. Hongjinju, a rice variety of grains pigmented by red color, contains only two kinds of anthocyanins, delphinidin and cyanidin. Meanwhile, delphinidin, cyanidin, and pelargonidin were identified in Sintoheugmi and Josaengheugchal. Anthocyanidin contents in pigmented rice variety Hongjinju under different planting times were decreased with prolonged harvesting times. The Sintoheukmi showed that cyanidin content was the highest among analyzed pigments during seed development. Two anthocyanins (cyanidin and pelargonidin) in Josaengheugchal recorded highest contents at 20 days after heading in three transplanting times. Cyanidin content was also slightly increased with prolonged transplanting time. Total anthocyanidin contents in Hongjinju were always lower than that of Sintoheukmi and Josaengheukchal. In two rice varieties, Sintoheugmi and Josaengheugchal, a* values were commonly slightly decreased by late transplanting and harvesting times. Changes of a* and b* values in waxy rice varieties, Sintoheugmi and Josaengheugchal varied more than those in Hongjinju. In Josaengheugchal, early harvesting before maturity showed lower brown rice yield and late harvesting in the each transplanting times resulted in highest brown rice yield.

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Section: Methodsmentioning

confidence: 99%

Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times

Kim¹,

Shin²,

Kang³

et al. 2013

Korean Journal of Crop Science

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“…These meter measures the kernel whiteness in range from 0-100 and this is generally termed as Whiteness Index. In this index, 0 value corresponds to black surface while 100 represents the whiteness similar to the whiteness of magnesium oxide fumes [33]. …”

Section: Physical Properties Of Rice Kernalsmentioning

confidence: 99%

Review on Parameters Influencing the Rice Breakage and Rubber Roll Wear in Sheller

Prabhakaran¹,

Ranganathan

Kumar

et al. 2017

Archives of Metallurgy and Materials

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REVIEW ON PARAMETERS INFLUENCING THE RICE BREAKAGE AND RUBBER ROLL WEAR IN SHELLERThe present review deals with parameters influencing the rice breakage during rice milling operations and the effect of rubber roll Sheller in rice husk removal process. The main objective of rice milling system is to remove the husk and bran layer to produce the white rice. In this process, rubber roll sheller is used to remove husk from the grains by friction process. If the rubber material is too soft, there may not be sufficient shear force to husk the paddy. Wear will be minimum for rubber material with high hardness but indeed it pronounce the breakage of rice. Hence, for efficient husking the rubber roll material should possess the balance of physico-mechanical properties. Rice breakage depends on several other parameters like the type of harvest, drying temperature, drying methods, physical characteristics of paddy, husking characteristics, paddy moisture content, rubber roller speed, rubber roll pressure, paddy feed rate and fissures. Rubber roll wear depends on the type of rubber material attached to the roller, feed rate, roller speed, pressure etc.

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“…Daya cerna pati berhubungan dengan kadar serat pangan, semakin tinggi serat pangan maka daya cerna pati semakin rendah 27 . Daya cerna pati untuk BPK Mayang Pandan adalah 45,05%.…”

Section: Kandungan Fungsionalunclassified

“…Adapun hasil uji organoleptik dapat dilihat di tabel 5. Perbedaan warna juga tergantung jumlah pigmen pada beras, tingkat pigmen menurun dari permukaan ke endosperm, pigmen warna kuning dan merah terkonsentrasi di dedak dan endosperm luar sedangkan di endosperm menengah dan inti pigmen warna lebih merata 27 . Warna merah dan kuning pada beras merah berada pada lapisan perikarp, mengandung dua bagian utama antosianin yakni 70% chrystemin dan 12% oxycoccicyanin.…”

Section: Uji Organoleptikunclassified

“…Antosianin sendiri terbagi atas tiga bagian utama yaitu antosianidin, aglikon dan glukosida 13 . Aroma yang khas dari nasi dihasilkan oleh senyawa volatil yang bila di ekstraksi berupa alkohol, aldehid, aromatik hidrokarbon, hidrokarbon, keton, dan senyawa yang mengandung beragam gugus fungsional (diverse functional group), sebagian kecil mengandung senyawa asam karboksilat, ester, eter, nitrogen, dan klorin 27 . perlakuan penyosohan mengakibatkan kadar pati meningkat sehingga terasa lebih manis, beras sosoh memiliki nilai kadar amilum atau pati yang tinggi sekitar 78% 5 .…”

Section: Uji Organoleptikunclassified

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Studi Sifat Fisikokimia Dan Fungsional Padi Lokal (Mayang Pandan) Pada Berbagai Tingkat Derajat Sosoh

Febriandi¹,

Widowati²,

Sjarief³

2018

J. Penelit Pascapanen Pertan

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ABSTRAKMayang Pandan adalah padi merah lokal Bangka Belitung yang banyak dikonsumsi warga lokal, baik dalam bentuk pecah kulit ataupun disosoh. Namun hingga saat ini belum ada penelitian yang mengkaji sifat fisikokimia tersebut. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia, sifat fungsional dan organoleptik. Rancangan penelitian yang digunakan adalah Rancangan acak lengkap dengan 4 perlakuan derajat sosoh (DS) (0% sebagai kontrol, 80, 90, dan 100%). Dari hasil penelitian diketahui bahwa DS 0 % memiliki nilai kadar lemak, protein, karbohidrat, antosianin, Vitamin B1, dan daya cerna pati secara berturut-turut yaitu 3,69 %, 9,84 %, 84,87%, 364,20 ppm, 0,40 mg/100g, dan 45,05%. Untuk DS yang memiliki nilai gizi yang paling mendekati DS 0% adalah DS 80 %, dengan nilai kadar lemak, protein, karbohidrat, antosianin, Vitamin B1, dan daya cerna pati secara berturut-turut yaitu 1,99%, 9,48 %, 87,64%, 102,19 ppm, 0,20 mg/100g, dan 47,50%. Hasil uji organoleptik Mayang Pandan dengan derajat sosoh 80 % memiliki rasa yang paling disukai panelis. Hal ini menunjukkan Mayang Pandan berpotensi sebagai padi lokal unggul bila dibandingkan dengan Aek Sibundong. Mayang Pandan is a local variety red rice of Bangka Belitung is consumed by the local residents, either in the form of unpolished or polished. But until now, there is no study that report the characteristics of this rice. The objective of this research were to studi the physicochemical characteristics, functional and organoleptic properties. The research design used in this research was completely randomized design with 4 milling degree (MD) ( 0% as control, 80, 90, and 100%). The result showed that the MD 0% had the value of fat, protein, carbohydrate, anthocyanin, vitamin B1, and starch digestibility are 3.69%, 9.84%, 84.87%, 364.20 ppm, 0.40 mg/100g, and 45.05% respectively. For MD the nutrition value close to MD (0%) is MD 80%, with fat, protein, carbohydrate, anthocyanin, vitamin B1, and starch digestibility are 1.99%, 9.48%, 87.64%, 102.19 ppm, 0.20 mg/100g, and 47.50%. respectively. The organoleptic evaluations of Mayang Pandan MD 80% has the most favored sense of panelists. miling degree was the most favored by panelists. These result concluded that Mayang Pandan potentially as a superior local rice when compared with Aek Sibundong.

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Effect of milling on colour and nutritional properties of rice

Cited by 221 publications

References 8 publications

Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times

Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times

Review on Parameters Influencing the Rice Breakage and Rubber Roll Wear in Sheller

Studi Sifat Fisikokimia Dan Fungsional Padi Lokal (Mayang Pandan) Pada Berbagai Tingkat Derajat Sosoh

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