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Varietal difference in the topography of rice grain and its influence on milling quality.

Bhashyam, M. K. and Srinivas, T. (1984) Varietal difference in the topography of rice grain and its influence on milling quality. Journal of Food Science, 49 (2). 393-395, 401.

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Abstract

In the transverse sections of rice grain in 21 var. studied, the depth of the ventrilateral, centrilateral and dorsilateral grooves varied between 1-18, 2-28 and 6-88 mum, resp. In the grains of any one var. the depth of the centrilateral grooves was equal or larger than the depth of the ventrilateral grooves and always smaller than the depth of the dorsilateral grooves. Photovolt reflectance values as a measure of whiteness indicated that the deeper the grooves the greater the requirement for bran removal during milling to attain a required whiteness. It was shown that milling breakage could be substantially reduced if shallow grooved var. are used.

Item Type: Article
Uncontrolled Keywords: MILLING-; rice, topography & milling characteristics of; RICE-; topography & milling characteristics of rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 11:11
Last Modified: 25 May 2016 11:11
URI: http://ir.cftri.com/id/eprint/6687

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