Rice Milling

Dhankhar, Poonam

doi:10.9790/3021-04543442

Cited by 45 publications

(30 citation statements)

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“…The multi-stage milling process involves several steps, levels, and machines. This process is more complex and is the commercial system that is usually adopted for the production of white rice, because it was set up to minimize the quantity of broken rice generated and maximize the yield [3,31,32].…”

Section: Rice Milling and By-productsmentioning

confidence: 99%

A short review of green extraction technologies for rice bran oil

Garofalo

Tommasi

Fino

2020

Biomass Conv. Bioref.

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Rice is one of the most important crops throughout the world, as it contributes toward satisfying the food demand of much of the global population. It is well known that rice production generates a considerable number of by-products, among which rice bran deserves particular attention. This by-product is exceptionally rich in nutrients, since it contains a wide spectrum of macronutrients (proteins, fats, carbohydrates) as well as dietary fibers and bioactive compounds. However, rice bran is usually wasted or just used for the production of low-cost products. The lipidic fraction of rice bran contains an unsaponifiable fraction that is rich in such functional components as tocopherols, γ-oryzanol, tocotrienols, and phytosterols. This lipidic fraction can be extracted to obtain rice bran oil (RBO), a high value-added product with unique health properties as a result of its high concentration in γoryzanol, a powerful antioxidant mixture of bioactive molecules. Conventional extraction methods employ hexane as the solvent, but these methods suffer from some drawbacks linked to the toxicity of hexane for humans and the environment. The aim of the review presented herein is to point out the new green technologies currently applied for the extraction of RBO, by highlighting reliable alternatives to conventional solvent extraction methods that are in line with the twelve principles of green chemistry and a circular economy.

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Section: Rice Milling and By-productsmentioning

confidence: 99%

A short review of green extraction technologies for rice bran oil

Garofalo

Tommasi

Fino

2020

Biomass Conv. Bioref.

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“…The objective of the rice milling systems is to remove the husk and the bran layer of the rice kernel, which makes the rice edible and free from impurities. Depending on the requirements of the customer, the rice should have the minimum number of broken kernels possible (typically 12-15%) (Siebenmorgen et al, 2011;Dhankhar, 2014).…”

Section: The Milling Processmentioning

confidence: 99%

“…The eight steps in the multistage process are listed in Table 1. Rice kernels are composed of ∼20% rice husk, 11% rice bran, and 69% starchy endosperm (milled rice) (Dhankhar, 2014). The endosperm portion is typically packaged and sold for either direct consumption or further processing.…”

Section: The Milling Processmentioning

confidence: 99%

“…Key factors toward long term sustainable rice cultivation include nitrogen fixation and the availability of silicon in the soil (Savant et al, 1996;Choudhury and Kennedy, 2004;Klotzbücher et al, 2015). However, in cultivating the rice, several byproducts are also generated (Dhankhar, 2014). Depending on the strain of rice and technique utilized, up to 40% of the yield is lost in the milling process due to the discarding of the byproducts (Linscombe, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…The byproducts of rice are broken rice, the husk, and the bran layer (Figure 1). The milling process is important because it improves the nutritional, cook time, and sensory characteristics of rice (Dhankhar, 2014). Being able to utilize these byproducts in alternative industries would, therefore, improve the yield and sustainability of rice production (Sanchez et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems

Bodie

Micciche

Atungulu

et al. 2019

Front. Sustain. Food Syst.

134

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Rice is one of the most economically important foods in the world today. The FAO has reported that managing rice processing and the resulting byproducts into more sustainable applications would be beneficial for a variety of reasons. Rice processing involves several milling stages to produce edible final products. The milling process is the most important step in rice production because it determines the nutritional, cooking, and sensory qualities of crude rice. As crude rice goes through the milling process, byproducts are generated, such as bran that have been shown to exhibit beneficial impacts on human and animal nutrition. While several rice byproducts have applications in agriculture, rice bran has probably received the most attention for its functional properties. Rice bran is a mixture of protein, fat, ash, and crude fiber. However, rice bran's composition is largely dependent on the type of rice and the efficiency of the milling system. Based on studies with mice, rice bran has been shown to elicit prebiotic-like properties by preventing colonization of Salmonella in the gastrointestinal tract. More recently, in vitro incubation studies with chicken cecal contents have demonstrated that certain rice varieties are more inhibitory to Salmonella than others. Moreover, the byproducts of the rice milling process can also provide an economic boost for rice producing nations. In this review, the byproducts of the milling process, how they are utilized, and potential application for rice milling byproducts are discussed.

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Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills

Ning,

Khir,

Vidyarthi

et al. 2023

Cereal Chem

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Background and ObjectivesThe milling quality and grade of rice are typically appraised by milling and inspecting samples collected from a rice lot following USDA official procedures using a laboratory mill, which should represent milling quality and grade results of rice milled in commercial mills. The objective of this study was to assess whether the official USDA laboratory mill and procedures provide consistent results to those obtained from commercial mills.FindingsThe results showed that the laboratory mill with the official standard procedures had significantly higher (<0.05) total milled rice yield (TRY) (1.6 percentage points) and head rice yield (HRY) (2.6 percentage points), but lower whiteness index (4.4 units) on average than those of commercial mills. The average TRYs of laboratory milled rice of long, medium, and short grain varieties were 1.8, 1.7 and 1.0 percentage points higher than those from the commercial operations. The milling characteristics of pureline and hybrid rice differed between official standard mill and commercial mills.ConclusionIf the rice samples were milled to the same whiteness with the official standard procedures, the TRYs and HRYs could be close to the results from the commercial mills.Significance and NoveltyThis study provides important information that could be used to improve the consistency and accuracy of rice quality assessment of laboratory mills following the official procedures and assure milling results are comparable to those of commercial milling processes.This article is protected by copyright. All rights reserved.

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Rice Milling

Cited by 45 publications

References 0 publications

A short review of green extraction technologies for rice bran oil

A short review of green extraction technologies for rice bran oil

Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems

Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills

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