Effect of milling degree on the appearance quality and physicochemical properties to the palatability of japonica rice
LI Ping1,2*, PU Shaorong1, LI Fengying3, ZUO Fangjun1, ZHANG Xin2,4, ZHAO Fei2,4, LIU Jian2,4
1(College of Basic Science, Tianjin Agricultural University, Tianjin 300384, China) 2(International Joint Research Center of Technology Innovation and Achievement Transformation on Palatability of Rice, Tianjin Agricultural University, Tianjin 300384, China) 3(Tianjin Jinlu Rice Industry Co., Ltd., Tianjin 301500, China) 4(College of Agronomy＆Resources and Environment, Tianjin Agricultural University, Tianjin 300384, China)
Abstract: Three japonica rice varieties (lines) were used for five different degrees of milling (DOM) treatment in order to determine the effect of milling on the appearance quality and physicochemical properties related to the palatability of japonica rice. The results showed that the increase in DOM resulted in the reduction of grain length and the length decreased significantly (P<0.05) when the DOM exceeded 13%. The effects of milling on the width, thickness and length/width ratio of short-bold grains were small. And when milling degree of 9%-10% could meet consumers' demand for rice whiteness and the broken rice rate of the three varieties (lines) increased when the milling degree exceeded 9%-10%. Moreover, the protein content and hardness of cooked rice decreased whereas the amylose content, the adhesion and the palatability value of cooked rice increased with an increase in DOM. From brown rice to 15% milling degree, the protein content of Jinyuan U99, Jinyuan 45 and Jingxiang 432 decreased by 15.9%, 14.6% and 20.4%, respectively. Furthermore, when the milling degree was 2%, the hardness of cooked rice decreased by 49.6%, 49.8% and 46.5% respectively, and after that, it fell slowly. DOM showed a significantly negative effect on grain length, protein content, hardness as well as hardness/adhesion of cooked rice(P＜0.01), however, with an increase in DOM, whiteness value, broken rice rate, amylose content, adhesion and palatability value of cooked rice were significantly increased (P＜0.01). DOM affected the physicochemical properties related to palatability, but existed varietal difference. It was suggested that the most suitable DOM for Jinyuan U99 and Jinyuan 45 was 9%, and for Jingxiang 432 it was 13%. Above treatment can ensure physicochemical properties related to palatability and meet consumers' needs for appearance quality.
李萍,普绍荣,李凤英,等. 碾磨度对粳稻外观品质和食味理化特性的影响[J]. 食品与发酵工业, 2021, 47(4): 21-26.
LI Ping,PU Shaorong,LI Fengying,et al. Effect of milling degree on the appearance quality and physicochemical properties to the palatability of japonica rice[J]. Food and Fermentation Industries, 2021, 47(4): 21-26.
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2021, Vol. 47 
