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

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Abstract

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.

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Acknowledgements

Authors thank K. Govindaraju, for his help in amino acid analysis. CK acknowledges Indian Council of Medical Research, New Delhi, India for the award of the fellowship.

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Authors and Affiliations

  1. Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570 020, India

    C. Kalpanadevi & R. Subramanian

  2. Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru, Karnataka, 570 010, India

    Vasudeva Singh

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  1. C. Kalpanadevi
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  2. Vasudeva Singh
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  3. R. Subramanian
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Correspondence to R. Subramanian.

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Kalpanadevi, C., Singh, V. & Subramanian, R. Influence of milling on the nutritional composition of bran from different rice varieties. J Food Sci Technol 55, 2259–2269 (2018). https://doi.org/10.1007/s13197-018-3143-9

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