Influence of Degree of Milling on Physical Properties and Chemical Composition of Rice Variety KHP-2

摘要

A rice variety KHP-2 was polished for different duration to study the effect of polishing on physical properties and chemical composition. Samples of brown rice were polished from 15 to 75 second at a uniform interval of 15 seconds. The values of physical properties such as bulk density, true density, porosity, LB ratio, sphericity and specific gravity were significantly reduced as duration of pol-ishing time was increased (i.e. from 866.40 to 844.6 kg/ m 1393.50 to 1338.70 kg/m5 42.45 to 35.30%, 2.944 to 2.83,45.96% to 43.90% and 1.228 to 1.12 respectively). And chemical composition such as ash, fat and protein were significantly decreased from1.8 to 0.2%, 0.5 to 0.27% and 7.6 to 5.212% respectively with increase in duration of polishing but the starch content was increased significantly from 70.20 to 74.75%.