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Physicochemical and Morphological Changes in Long-Grain Brown Rice Milling: A Study Using Image Visualization

Xiwu Jia1,2, Rong Dong1, Xuan Chen1,2

  • 1Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Foods (Basel, Switzerland)
|October 16, 2024
PubMed
Summary

Rice milling significantly alters physicochemical properties and appearance. Milling increases broken rice and whiteness while decreasing fiber and vitamin B1, impacting flavor compounds and overall quality.

Keywords:
appearance qualitydegree of millingmicro-CTvolatile compounds

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Area of Science:

  • Food Science and Technology
  • Agricultural Engineering
  • Materials Science

Background:

  • The milling process is crucial for transforming brown rice into edible white rice.
  • Understanding the impact of milling on rice quality is essential for optimizing processing and consumer satisfaction.

Purpose of the Study:

  • To evaluate the physicochemical and appearance changes in long-grain rice during milling.
  • To investigate the effects of grinding on rice quality using advanced imaging and analytical techniques.

Main Methods:

  • Employed flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magnetic resonance (LF-NMR), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
  • Analyzed changes in milling degree, broken rice rate, whiteness, nutrient content (dietary fiber, vitamin B1), surface morphology, and volatile compounds.

Main Results:

  • Milling increased broken rice rate (50.84%) and whiteness (21.13%), while reducing dietary fiber (54.41%) and vitamin B1 (66.67%).
  • Visualizations showed cortex removal, reduced thickness, and a smoother, shinier surface.
  • LF-NMR revealed shifts in T2 relaxation times.
  • Identified 31 flavor compounds, with volatile concentrations changing based on milling stage and bran layer reduction.

Conclusions:

  • Milling significantly alters the physicochemical properties and appearance of long-grain brown rice.
  • Image processing techniques provide valuable insights for optimizing milling parameters to enhance rice quality and flavor.