Impact of degree of milling on physical, mechanical, cooking, textural, and pasting qualities of rice

The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties. For this purpose, five rice varieties were selected: early indica , indica , japonica , indica glutinous, and japonica glutinous rice, which were divided into glutinous and nonglutinous rice varieties for the results analysis. With increasing DOM, head rice yield (HRY), milled rice rate, thickness, and hardness decrease, whereas broken rice rate and softness increase. A moderately good prediction of HRY was achieved through force and image analysis. Pearson correlation showed that HRY was significantly affected by length, width, hardness, and broken‐by‐force values. Water uptake ratio, volume increment, and gruel solid loss increased with increasing DOM levels. Textural profile analysis represents an obvious increase in stickiness and gel strength and a reduction in the hardness of cooked rice. For nonglutinous rice varieties, higher pasting curves were achieved compared with glutinous rice varieties, and with increasing DOM, peak, trough, breakdown, setback, and final viscosities also increased.