Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step rice milling machine

Abstract

s This study investigates the interactive effects of processing parameters on the quality of milled rice using a one-step milling machine. Also, predictive models were generated using response surface methodology. The processing parameters were moisture content (10–14 % dry basis), shaft speed of rotation (600–900 rpm), and polishing time (1–3 min). The quality parameters evaluated were milling (head rice yield, percentage broken rice, fine broken rice, and milled rice yield), cooking (optimum cooking time, kernel elongation ratio, and width expansion ratio), and sensory (flavor, aroma, appearance, texture, and overall acceptability) properties. The results showed that the interactive effects of moisture content, shaft speed, and polishing time were significant (P < 0.05) on percentage broken rice, milled rice yield, fine broken rice, optimum cooking time, kernel elongation ratio, width expansion ratio, aroma, and appearance but was not significant on head rice yield, flavor, texture, and overall acceptability. These results were similar to the regression models generated. In conclusion, the interactive effects of these processing parameters affect all the cooking properties but not all milling and sensory properties while using a one-step milling machine.

Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content

“…As aforementioned, the paddy is composed of three layers: the husk on the outside, rice bran in the annular portion, and white rice in the centre [119]. Although there are a wide variety of rice processing methods available, each of which produces a different rice quality, it has been observed that the fundamentals of rice production remain the same [120,121]. Rice processing entails a series of steps that must be completed correctly, using various methods and equipment [122].…”