{"id":2808,"date":"2021-03-01T05:00:47","date_gmt":"2021-03-01T05:00:47","guid":{"rendered":"https:\/\/scientificasia.org\/?p=2808"},"modified":"2021-03-01T05:00:49","modified_gmt":"2021-03-01T05:00:49","slug":"appropriate-rice-milling-depends-on-the-desired-food-characteristics","status":"publish","type":"post","link":"https:\/\/scientificasia.org\/index.php\/2021\/03\/01\/appropriate-rice-milling-depends-on-the-desired-food-characteristics\/","title":{"rendered":"Appropriate Rice Milling Depends On the Desired Food Characteristics"},"content":{"rendered":"\n

Rice\u00a0belongs to the\u00a0grass\u00a0species\u00a0Oryza glaberrima\u00a0<\/em>that is also known as African rice and\u00a0Oryza sativa<\/em>\u00a0also known as Asian rice. According to\u00a0UN Food and Agriculture Organization\u00a0(2020)<\/em><\/a>, <\/em>it is the most widely consumed\u00a0staple food\u00a0as a\u00a0cereal grain\u00a0and feeding world’s\u00a0human population, particularly in\u00a0Africa and Asia. It is the agricultural\u00a0commodity ranked 3rd\u00a0in production\u00a0after\u00a0sugarcane\u00a0and\u00a0maize. Substantial portions of Sugarcane and rice also used other than human consumption\u00a0but rice is the most important food proving nutrition and calorie intake to the human. Rice grains are consumed as primary food while rice flour is used as a key ingredient in numerous products for various uses.\u00a0Chaffee and King (2012)<\/a> observed that\u00a0consumers choose rice and rice flour because it is a source of carbohydrate and is fully nutritious having non-allergic protein and high amounts of unsaturated\u00a0fatty acid\u00a0(more than 70%).<\/p>\n\n\n\n

Food industries encouraging rice utilization as an alternative ingredient in many products. Rice milling is a process of removal or separation of rice husk and bran to obtain the edible portion for consumption. This process needs required care to prevent excessive breakage of the kernel and maximum recovery of paddy or rice. Generally, there are three milling methods. The first one is the \u2018Dry Method\u2019 involves cleaning the rice grains by air blowing and then grinding to obtain rice powder. This flour is considered low quality because of the roughness of the powder, its short storage time, high level of contaminants (husk, dust, stone), and high rancidity. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Besides this, the benefits of dry milling are the low level of loss and less waste during the actual milling. The second method is \u2018Wet Milling\u2019 widely having benefits of quality fine powder with fewer contaminants and the disadvantage is a large volume of wastewater. The third milling method is \u2018Semi-dry Milling\u2019 employed both wet and dry milling\u00a0methods<\/p>\n\n\n\n

Karimi\u00a0et al. (2012)<\/em><\/a> <\/em>said that milling methods had a significant effect on the properties of flour. Pakistan Journal of Nutrition<\/em><\/a> published a study that depicts that Dry milling rice flour is better for making Rice cookies due to high amounts of damaged starch and large particles that give fracturability in texture. Wet-milled-rice flour is suitable for making foods and desserts which need stickiness, oily mouth feel, and smooth texture. Semi-dried rice flour may be attractive ingredients for making non-gluten free products.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Rice\u00a0belongs to the\u00a0grass\u00a0species\u00a0Oryza glaberrima\u00a0that is also known as African rice and\u00a0Oryza sativa\u00a0also known as Asian rice. According to\u00a0UN Food and Agriculture Organization\u00a0(2020), it is the most widely consumed\u00a0staple food\u00a0as a\u00a0cereal grain\u00a0and feeding world’s\u00a0human population, particularly in\u00a0Africa and Asia. It is the agricultural\u00a0commodity ranked 3rd\u00a0in production\u00a0after\u00a0sugarcane\u00a0and\u00a0maize. Substantial portions of Sugarcane and rice also used other than […]<\/p>\n","protected":false},"author":1,"featured_media":2809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[314,316,317,318,315],"class_list":["post-2808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","tag-dry-milling","tag-rice","tag-rice-flour","tag-rice-milling-methods","tag-wet-milling"],"_links":{"self":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts\/2808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/comments?post=2808"}],"version-history":[{"count":1,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts\/2808\/revisions"}],"predecessor-version":[{"id":2810,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts\/2808\/revisions\/2810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/media\/2809"}],"wp:attachment":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/media?parent=2808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/categories?post=2808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/tags?post=2808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}