Vol. 11, Issue 8 (2022)

Author(s):
Aakanksha Sinha, Virendra K Tiwari and Prabha Haldkar

Abstract:
Three Indian rice varieties namely Pusa basmati-1, Pusa-1460, Kshatriya were selected for study of varietal difference on milling characteristics. The rice varieties varied in their husk content. The experiment was conducted at different time of milling i.e. 0, 30, 60 and 90 seconds. The maximum head rice recovery (56.9, 54.3, 50.8%) was observed in Kshatriya variety followed by Pusa basmati-1 (53.6, 51.3, 47.5%), Pusa-1460 (50.5, 47.8, 43.7%) for 30, 60 and 90s time of milling respectively. Minimum broken percentage was observed in variety Pusa basmati-1 for each time of milling. Maximum removal of bran (2.0, 3.57 and 4.54%) was observed in variety P-1460 for each time of milling. Degree of milling (DOM) affects the total milling recovery, head rice yield, brokens. Increase in degree of milling results in reduction of milling yield. The maximum milling yield (77.5, 77.1 and 76.1%) was observed in Kshatriya variety for 30, 60 and 90s time of milling respectively. However consumers prefer rice commercially on the basis of their appearance (whiteness), which actually had higher degree of polish with low nutrient value.