Removal of bran and aleurone layers at different points on the surface of rice grain during progressive polishing.

Srinivas, T. and Desikachar, H. S. R. (1974) Removal of bran and aleurone layers at different points on the surface of rice grain during progressive polishing. Journal of Food Science and Technology, 11 (2). 83-84, 6 ref.. ISSN 0022-1155

PDF Journal of Food Science and Technology, India, Volume-11(2 (1974) 83-84,.pdf - Published Version Restricted to Registered users only Download (87kB)

Abstract

Histological study has revealed that at all stages of polish studied (1-6%), the abrasion is more severe on the protruding ridges than on the grooves and greater on the ventral region than on the dorsal. Similarly, bran (pericarp and tegmen) and aleurone removal was greater in the median portion than in the corresponding portions at the tapering distal end of the grain. Residual bran and aleurone layers are present in the grooves and dorsal pit even at 6% of polish.

Item Type:	Article
Uncontrolled Keywords:	ALEURONE-; rice, aleurone removal from; HISTOLOGY-; rice, histology of polished; POLISHING-; rice, polishing & bran removal from; rice, polishing & aleurone removal from; BRAN-; rice, bran removal from; RICE-; histology of polished rice; bran removal from rice; aleurone removal from 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:	18 Sep 2013 06:21
Last Modified:	18 Sep 2013 06:21
URI:	http://ir.cftri.res.in/id/eprint/7144

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