Factors Affecting Scutellum Retention in Milled Rice

Raju, G. N. and Bhashyam, M. K. and Srinivas, T. (1990) Factors Affecting Scutellum Retention in Milled Rice. Journal of Food Science and Technology, 27 (1). pp. 7-12.

PDF jfst_1990_27(1)_7-12.pdf Restricted to Registered users only Download (565kB) | Request a copy

Abstract

The frequency of grains with scutellum in the 14 varieties of milled rice varied from 12 to 86%. In the high scutellum retention (SR)varieties, a cementing material was present between the epithelial layer and endosperm cells. In low SR varieties, this material was absent. SR in milled rice increased with a decrease in the initial moisture of raw brown rice, by parboiling, and occurred more with Satake than McGill polisher. Brokens in the brown rice prior to milling was associated with low SR in milled rice.The thiamine content of milled rice with scutellum was more (124 to 138 µg/100 g) than that without scutellum (80 to 84 µg/100 g). High SR variety retained more thiamine than the low SR variety even after washing. Scutellum retention in milled rice is thus nutritionally beneficial and can be enhanced by improving varietal and processing factors.

Item Type:	Article
Uncontrolled Keywords:	rice processing Milling scutellum retention milled rice
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Dec 2007 03:49
Last Modified:	03 May 2018 11:28
URI:	http://ir.cftri.res.in/id/eprint/1538

Actions (login required)

View Item