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Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice.
Li, Juan; Yang, Shuai; Zhong, Zhiming; Xia, Tianli; Zhou, Wenju; Tu, Zhaoxin; Chen, Zhengxing; Wang, Hong; Dai, Zhihua; Jin, Gangqiang; Du, Yan.
Afiliación
  • Li J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive
  • Yang S; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive
  • Zhong Z; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
  • Xia T; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive
  • Zhou W; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
  • Tu Z; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
  • Chen Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive
  • Wang H; Quzhou Koolmill Sino Cereal Machinery Co. Ltd., Quzhou, Zhejiang 324002, China.
  • Dai Z; Quzhou Koolmill Sino Cereal Machinery Co. Ltd., Quzhou, Zhejiang 324002, China.
  • Jin G; Quzhou Koolmill Sino Cereal Machinery Co. Ltd., Quzhou, Zhejiang 324002, China.
  • Du Y; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China. Electronic address: duyan_tyd@163.com.
Food Chem ; 462: 140847, 2025 Jan 01.
Article en En | MEDLINE | ID: mdl-39226647
ABSTRACT
Effects of varying degree of milling (DOM) (0-22%) on the bran layer structure, physicochemical properties, and cooking quality of brown rice were explored. As the DOM increased, bran degree, protein, lipid, dietary fiber, amylose, mineral elements, and color parameters (a* and b* values) of milled rice decreased while starch and L* value increased. Microscopic fluorescence images showed that the pericarp, combined seed coat-nucellus layer, and aleurone layer were removed in rice processed at DOM of 6.6%, 9.2%, and 15.4%, respectively. The pasting properties, thermal properties, and palatability of rice increased as the DOM increased. Principal component and correlation analysis indicated that excessive milling lead to a decline in nutritional value of rice with limited impact on enhancing palatability. Notably, when parts of aleurone cell wall were retained, rice samples exhibited high cooking and sensory properties. It serves as a potential guide to the production of moderately milled rice.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Semillas / Fibras de la Dieta / Culinaria Límite: Humans Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Semillas / Fibras de la Dieta / Culinaria Límite: Humans Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article Pais de publicación: Reino Unido