BACKGROUND Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption studies in Filipinos from rice and rice-based meals were carried out on milled rice but no research was done on brown rice of the same ...

Milled rice from a laboratory mill and a commercial–scale mill was evaluated for head rice yield using a shaker table and a machine–vision system called the GrainCheck. Comparisons were made for both medium– and long–grain rice varieties. For each variety, samples with different levels of broken kernels were analyzed to determine the performance of the two instruments over a range of head rice ...

Aprevious chapter addressed the general procedure for conducting a laboratory milling analysis and factors that impact the measure­ ment of milling yield, specifically milled rice yield (MRY) and head rice yield (HRY). These factors include the rice sample moisture content, temperature and milling ease, as well as laboratory mill settings and the duration for which the rice is milled. The impac...

The relative contribution of acylglycerols and phospholipids to the lipid hydrolysis on milled rice was investigated during storage at 37°C and 70% relative humidity for 50 days. The monoglycerol, diglycerol, and lysophospholipid contents of surface lipid were determined by reversed-phase HPLC. Monoand diglycerol content of milled rice increased during storage from 0.06% to 0.18% (w/w milled ri...

The first stage in the preparation of rice for food is the threshing of the harvested crop to yield paddy rice. This consists of the rice berry (or grain) enclosed in a rough, fibrous and silicious husk. Further preparation consists of hulling to remove this husk, followed by milling which removes the outer bran layer of the berry. For some time before beriberi was shown to result from a defici...

Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...

Most rice (Oryza sativa L.) cultivars grown in the United States were selected for endosperm starch properties and not soluble sugar content. The minor pool of soluble sugar may affect the qualities of rice as a food. Some cultivar variation in soluble sugar content was detected in milled grain, essentially the starchy endosperm, of long grain varieties. Milled grain of cultivars Lemont and Tex...

Cereal Chem. 75(1):149–152 Milled, long-grain rice was exposed to air at temperatures (T) of 20, 30, and 40°C, and relative humidities (RH) ranging from 25 to 85%. The kernels then were subjected to a breakage test to determine the extent of damage that occurred during each exposure condition. Increasing air T levels produced higher amounts of broken kernels across the RH range. Milled rice at ...

the increasing demand for rice in ghana has been a major concern to the government and other stakeholders. recent concerns by the coalition for african rice development (card) to double rice production within ten years in sub-saharan countries have triggered the to implement strategies to boost rice production in the government. to fulfill this requirement, there is a need to monitor and foreca...

This study was conducted to determine the combining ability and heritability of rice grain quality traits. Some grain quality traits such as grain length, grain width, milled grain length, milled grain width, length to width ratio, milled rice recovery, head rice recovery, amylose and gel consistency were analyzed using a full diallel mating design in Malaysian rice varieties. This study was co...