Shelling, milling, nutrit|onal and functional properties of selected rice varieties

摘要

Four rice varieties namely IR 64, BPT 5204, MTU 1001 and Jyothi were subjected to shelling and milling analysis. Their proximate composition, poly-phenol, vitamin, phosphorus contents, viscosity changes on cooking swelling and solubility behavior werestudied. Under similar conditions of milling, these varieties have shown different degree of polish, indicating the differences in removal of various bran layers. Highest equilibrium moisture content was registered by husk compared to other parts of thegrain. Among the varieties studied, MTU—1001 indicated highest ash content in brown as well as in milled rice. Riboflavin content was low in de-husked rice of Jyothi and least in other parts of this grain compared to other varieties, howeier, niacin was high in this particular variety. Phosphorus content remained almost same in MTU - 1001, in its rough rice, de-husked rice and milled rice (200 mg/lOOg). In all the varieties phosphorus was more in bran compared to other parts of the grain. About 50% loss of phosphorus was observed in all milled rice samples compared to their respective de-husked rice. Poly-phenol content was high (0.056 - 0.078g Yo) in bran compared to other parts of the grains. Swelling and solubility values were high at all temperatures in MTU 1001 compared to others and pasting profile parameters were different in BPT 5204 rice compared to other varieties.