Determination of the degree of polishing in rice. III. The use of coloured rice as an indicator of the degree of bran removal in rice milling.

The bran pigments in a variety of red rice were extracted with hot
sodium bicarbonate solution and the intensity of this color was taken as a
measure of the degree of bran removal during milling. The loss of thiamine
during milling was of the same order for the red rice and a white rice with
which it was milled. The use of the red rice as an indicator during rice
milling is suggested.