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Degree of Milling Effects on Rice Pasting Properties¹

¹Published with the approval of the Director, University of Arkansas Agricultural Experimental Station. Mention of a commercial name does not imply endorsement by the University of Arkansas. ²Former research assistant, Food Science Department, University of Arkansas, Fayetteville, AR. ³Professor and head, Food Science Department, University of Arkansas. ⁴Associate professor, Agricultural Statistics Laboratory, University of Arkansas. ⁵Research specialist, Food Science Department, University of Arkansas. ⁶Technician, Food Science Department, University of Arkansas.

The effects of degree of milling on pasting properties of medium-grain (cv. Bengal and Orion) and long-grain rice (cv. Cypress and Kaybonnet) were quantified using a Brabender ViscoAmylograph and a Rapid Visco Analyser. For all the cultivars tested, surface and total lipid contents decreased as the degree of milling increased. The peak viscosities for all rice increased with the degree of milling and the rates of increase were higher for medium-grain than long-grain cultivars. Degree of milling did not have a consistent effect on final viscosity for all the cultivars tested.