Engineering Properties of Brown Rice from Selected Indian Varieties

Abstract

Rice is a cereal grain, consumed as a staple food covering a large part of the world’s population, especially in Asia. It is the third highest agricultural commodity that is produced worldwide. Brown rice is a whole grain rice, with the inedible outer hull removed, and it is the top choice in terms of both nutritional and other inherent health benefits. Engineering properties of brown rice are useful and necessary for the design and operation of various processing equipments. This chapter provides knowledge of engineering properties of brown rice for selected Indian varieties, and results of the analysis showed that most of the varieties in all states were long bold and long slender as per L:B ratio. Surface area of paddy was more when compared to brown rice, and hardness was more in Pondicherry varieties followed by Gujarat. Percentage of chalkiness was found more in Manipur varieties. Flow and physicochemical properties like angle of repose were more in Gujarat and Manipur varieties, bulk density was more in AP varieties, and water uptake ratio was higher in Manipur varieties. The current existence of milled rice on the market reduces the rice’s nutritional value and essentially turns it into a simple carbohydrate food. Therefore, in addition to develop more nutritious varieties, awareness of the benefits of eating brown rice should be raised among rice consumers. Such an approach would ultimately result in a sustainable enhancement of the essential nutrient supply in rice-based diet.