Effect of degree of polish on proximate composition of milled rice

Authors
Pal, V Pandey, JP Sah, PC
Citation
V. Pal et al., Effect of degree of polish on proximate composition of milled rice, J FD SCI M, 36(2), 1999, pp. 160-162
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
36
Issue
2
Year of publication
1999
Pages
160 - 162
Database
ISI
SICI code
0022-1155(199903/04)36:2<160:EODOPO>2.0.ZU;2-2
Abstract
Milled rice samples of different: degrees of polish (0-11.35%) obtained by varying the time of milling were evaluated for proximate composition (prote ins, fat, ash and carbohydrates). The data revealed that the proteins, fat and ash contents decreased linearly with increase in degree of polish, as t hese constituents were mainly concentrated in the peripheral layers of kern el, which were removed during polishing.