EL—HISSEWY, A., RIZK, L., DOSS, H. (2002). EFFECT OF DEGREE OF MILLING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE MILLED RICE. Egyptian Journal of Agricultural Research, 80(1), 341-353. doi: 10.21608/ejar.2002.304230
AHMED A. EL—HISSEWY; LAILA F. RIZK; HANAA A. DOSS. "EFFECT OF DEGREE OF MILLING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE MILLED RICE". Egyptian Journal of Agricultural Research, 80, 1, 2002, 341-353. doi: 10.21608/ejar.2002.304230
EL—HISSEWY, A., RIZK, L., DOSS, H. (2002). 'EFFECT OF DEGREE OF MILLING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE MILLED RICE', Egyptian Journal of Agricultural Research, 80(1), pp. 341-353. doi: 10.21608/ejar.2002.304230
EL—HISSEWY, A., RIZK, L., DOSS, H. EFFECT OF DEGREE OF MILLING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE MILLED RICE. Egyptian Journal of Agricultural Research, 2002; 80(1): 341-353. doi: 10.21608/ejar.2002.304230
EFFECT OF DEGREE OF MILLING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE MILLED RICE
1Rice Technology Training Center; Field Crops Research Institute, Agricultural Research Center, Giza, Egypt
2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
The present investigation was carried out in 1998 and 1999 rice growing seasons to study the effect of different milling time on chemical composition and nutritional value of milled rice. Five Egyptian rice varieties and strains 1.e. Gin 177. Giza 178, Gz 1368, Sakha Inland Sakha 102 and three milling times (30'. 80* and 90") beside the brown rice were used. Protein content. crude oil. ash beside macro and micro nutrients (P. K. Mg. Zn, Fe, Mn and amylose content were measured at different milling time beside the brown rice. On the other hand cooking time, water absorption ratio (WAR) and volume expantion ratio (VER) ware also determined as cooking properties. The results snowed that all varieties &tiered signlicantly in regard to all studied chemical composition and mineral content when the brown rice samples of these varieties were compared. Mill2ng has a profound effect on rice composition, as non-starch consistuents decrease from surface to core of the grain. In general , Increasing degree of milling decreased the nutritional value of the milled rice by decreasing protein content, crude oil content and all macro and micro elements for all tested varieties. Protein content, oil content and ash content decreased sig. niticantly by Increasing milling time, however. amylose content increased by the same treatments. Both macro and micro elements contents also behaved by the same manner and decreased by Increasing milling time and this decrease ranged between 88.2% (tor Mn) and 48.44 % (tor Mg.). On the other hand, the cooking properties of the different varieties also affected by the milling time. Cooking time was decreased by increasing miffing time. however water absorption ratio and volume expansion ratio increased significantly.
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