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Determination of the degree of polishing in rice. I. Some methods for comparison of the degree of milling.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. I. Some methods for comparison of the degree of milling. Cereal Chemistry, 32. pp. 71-77.

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Abstract

In three varieties of rice, the proportion of grains with lost germs steadily increased with progressive increase in the degree of polishing. Staining of the rice grains with methylene blue followed by congo red could be used for qualitative inspection of the degree of polishing. The absorbed congo red could be eluted with pyridine. The pigments of rice bran gave color reactions with alkaline methanol and with sodium nitrite. The intensity of color in these reactions decreased progressively on milling. Phytin values determined by a colorimetric method and an indirect estimation of fat by measuring its iodine absorption capacity showed that milling progressively reduced the phytin and fat contents in rice. Simple and rapid procedures for measuring variations in the different characteristics of the rice grain as a result of subjection to progressive polishing have been described. Some of these procedures have been found suitable for a semiquantitative comparison of the degree of milling in rice.

Item Type: Article
Uncontrolled Keywords: polishing, milling in rice, Phytin, colorimetric method
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Feb 2013 05:57
Last Modified: 18 Feb 2013 05:57
URI: http://ir.cftri.com/id/eprint/3741

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