Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice

LU Lele; SHEN Qin; LANG Shuangjing; YAO Di; WANG Lidong; WANG Changyuan

doi:10.13386/j.issn1002-0306.2024060295

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LU Lele, SHEN Qin, LANG Shuangjing, et al. Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice[J]. Science and Technology of Food Industry, 2025, 46(10): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060295.

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Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice

LU Lele^1,,
SHEN Qin¹,
LANG Shuangjing¹,
YAO Di¹,
WANG Lidong^{1, 2, ,},
WANG Changyuan^{1, 2, ,}

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
National Engineering and Technology Research Center for coarse Grains, Daqing 163319, China

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Received Date: June 20, 2024
Available Online: March 18, 2025

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Abstract

Abstract

To enhance the edible and nutritional quality of rice, four types of rice were prepared using Daohuaxiang rice as the raw material: white rice (0.21% bran degree), reasonably well-milled rice I (2.15% bran degree), reasonably well-milled rice II (6.67% bran degree), and brown rice. The characteristics of rice processing, nutrition, and edible quality, while also evaluating the rehydration characteristics and sensory quality of the prepared instant rice were evaluated. The results indicated that there was no significant difference in whiteness between rice I, which was reasonably well-milled, and rice II, also reasonably well-milled. However, the percentage of broken rice decreased by 8.91% and 19.85%, respectively. The contents of fat, protein, and vitamin B1 in well-milled rice II were 6.6 times, 1.14 times, and 3.58 times greater than those found in white rice, respectively. Additionally, these levels were significantly higher than those observed in well-milled rice I. The cooking quality and taste of rice I, rice II, and white rice were not significantly different, and all were superior to brown rice. The water absorption and hardness of rice I, rice II, and white rice stabilized after rehydration for 8 min, with water content ranging from 153% to 155%, which was 92.5% higher than that of brown rice. The aroma of rice II was better than that of rice I and white rice. However, there was minimal difference in sensory scores between white rice and rice I. In conclusion, the appearance quality of rice diminished with an increase in bran degree, while some nutritional qualities exhibited an inverse trend. Nevertheless, the variation in bran degree had no significant impact on eating quality, cooking quality, rehydration characteristics, and sensory scores. Rice with a bran degree close to the upper limit of 7% in reasonably well-milled varieties offers significant advantages in terms of utilization, nutrition, and health. This finding provides theoretical support for the development of nutritionally balanced, reasonably well-milled rice and instant rice products.
- daohuaxiang rice,
- reasonably well-milled,
- bran degree,
- instant rice,
- milling quality,
- taste quality

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