COMPOSITION AND TASTE EVALUATION OF RICE MILLED TO DIFFERENT DEGREES

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Abstract
Although brown rice is more nutritious than well milled white rice, the outer seed coat contributes a definitely different flavor and texture which is disliked by many consumers. Changes in milling time and pressure in a McGill No. 3 laboratory scale rice mill gave varying degrees of bran removal (3–10%). Reduction of only small percentages of the outer bran layers yielded cooked products with a typical white rice flavor and less of the strong bran flavor and tough texture of brown rice. Samples were cooked using a standardized procedure and submitted to a panel of tasters. The average panel ranks showed no significant preference for any of the samples. However, detailed analysis of the data indicated that about half preferred the lightly milled samples and half preferred the conventional “well milled” white rice. The undermilled rice showed increased milling yields and protein, fiber, fat, vitamin and mineral levels over white rice. These factors indicate improved nutrition for consumers at a favorable price, and reduced energy consumption in the milling process.

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