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Influence of milling on the nutritional composition of bran from different rice varieties.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/13832/
https://doi.org/10.1007/s13197-018-3143-9
 
Title Influence of milling on the nutritional composition of bran
from different rice varieties.
 
Creator Kalpanadevi, C.
Vasudeva, Singh
Subramanian, R.
 
Subject 16 Nutritive value
01 Rice
04 Milling
 
Description The nutritional composition of bran from four
rice varieties namely, Jyothi/IR64, Basmati and Agonibora
representing high amylose, intermediate amylose and
waxy, respectively were evaluated with friction and abrasive
mills at different degrees of milling (DOM). Fat and
protein content of the bran inversely correlated to amylose
content of rice variety. The fat and fibre contents reduced
with increased DOM due to increasing starch influx from
the endosperm. Abrasive milling produced bran with
higher protein content and total dietary fibre, resulting in
superior quality bran, while friction milling led to higher
fat. Agonibora bran was found to be superior in terms of
nutritional quality. Industrial milling resulted in higher
protein content in bran, and Jyothi variety had a better
amino acid profile.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13832/1/J%20Food%20Sci%20Technol%20%28June%202018%29%2055%286%292259%E2%80%932269.pdf
Kalpanadevi, C. and Vasudeva, Singh and Subramanian, R. (2018) Influence of milling on the nutritional composition of bran from different rice varieties. Journal of Food Science and Technology, 55 (6). pp. 2259-2269. ISSN 0022-1155