Black tip discoloration in Indian rice. Effect of extended milling on milling characteristics, chemical composition and cooking quality

Extended milling of rice decreased the incidence of mycoflora and reduced b lack tip discoloration but reduced the head rice yield and kernel weight. P rotein content, ash, reducing sugars, nonreducing sugars and free fatty aci ds increased whereas amylose decreased significantly with the increase in t he number of discolored grains. Discolored rice required significantly less time to cook, showed decreased water uptake, reduced kernel elongation and losses. Cooking time decreased; water uptake, elongation in cooked rice an d gruel solid loss increased with an increase in the degree of milling. Cor relation coefficients between the different variables were calculated.