Broken rice facts. Physical and Functional Characteristics of Broken Rice Kernels. Parboiling Process. May 23, Production of broken rice 14-10%

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Franklin Banks
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1 My 23, 218 Physil nd Funtionl Chrteristis of Broken Rie Kernels Broken rie fts Redued eonomi vlue Undesirle Inevitle Ree M. Brue University of Arknss Advisor: Dr. Griffiths G. Atungulu Inexpensive Affets Rie end-use funtionlity Losses Prodution of roken rie 14-1% The Milling Proess Dehulling Milling Seprtion of milled rie Arknss Pddy rie prodution 5,35,198 MT (USDA, 216) Estimted Broken rie prodution 535,19.8 MT Rough rie Brown rie Milled rie Hulls Brn Brokens Hed rie Proiling Proess Industril Applitions of rokens Rough rie Clen Sok in hot wter Stem Nutrient dense Inresed Hed rie yield High vlue Dry Mill 1

My 23, 218 There is growing mrket for rie flour Rie kernel is not uniform

used for flour onsist of different degrees of rekge (differ in sizes) From

Chnges in strh grnule during geltiniztion s refleted y the visosity

Sttement Indequte informtion on roken rie funtionlity Commeril milling

prodution of high qulity roken rie flour Siene-sed knowledge for improved

2 My 23, 218 There is growing mrket for rie flour Rie kernel is not uniform in its properties nd omposition How strh ook Prolem Sttement The rokens used for flour onsist of different degrees of rekge (differ in sizes) From omingled rie lot omprising of severl ultivrs Figure 1. Chnges in strh grnule during geltiniztion s refleted y the visosity profile. Soure: (Thoms nd Atwell 1999) Figure 2. RVA visosity profile. Soure: (Hse et l. 1995) The hrteristis of rokens ffet the qulity of proessed produts Prolem Sttement Indequte informtion on roken rie funtionlity Commeril milling strems Regulr (non-proiled) Proiled rokens Justifition Informtion on the prodution of high qulity roken rie flour Siene-sed knowledge for improved utiliztion of roken rie kernels Improve end-use proesses tht utilize the rokens Enhne qulity of produts Boost overll vlue of rie s ommodity nd inrese net returns to growers 2

My 23, 218 Hypothesis The different sizes of roken kernels of

properties sine the frtures re due to omintion of different ftors

of proiled nd regulr roken rie The implitions of omingling rokens of

efore proiling on the psting property of proiled rokens Pddy Rie (6

roken kernels (size grding using sreens) Grinding Psting property

3 My 23, 218 Hypothesis The different sizes of roken kernels of different rie ultivrs from ommeril mills will hve different psting properties sine the frtures re due to omintion of different ftors Ojetives The effet of size hrteriztion of rokens on psting properties of proiled nd regulr roken rie The implitions of omingling rokens of different sizes on psting properties The effet of moisture ontent efore proiling on the psting property of proiled rokens Pddy Rie (6 ultivrs) 25 C MATERIALS AND METHODS Milling Clssifition of roken kernels (size grding using sreens) Grinding Psting property determintion (RVA) Broken rie from ommeril mill (Regulr nd proiled) Figure 3. A flow hrt of the methodology Size Seprtion Lrge (SN 1) Kjeldhl digestor Medium (SN 12) Sieve shker Smll (SN 2) Rpid Viso Anlyzer Kjeldhl distilltion unit 3

4 Visosity/P Visosity/P Visosity/P My 23, 218 EXPERIMENT 1 How size influenes psting properties in ommeril omingled rie Conventionl Industril Rie A mixture of long grin hyrids Cultivrs: XL 745, XL 753 Conventionl Industril Rie Smple nme Protein ontent (%) Whole kernels 6.42 Lrge rokens 6.17 Medium rokens 6.66* Smll rokens 6.73* Conventionl Industril Rie Pek Visosity WK L M L+S S Size Frtions key WK- whole kernel L- lrge rokens M- medium rokens S- smll rokens Conventionl Industril Rie Conventionl Industril Rie Finl Visosity,, L M WK S L+S Size Frtions Setk Visosity, S L+S M L WK Size Frtions 4

5 Visosity/P Temperture/ C Visosity/P My 23, 218 Conventionl Industril Rie Psting Temperture,,, L+S M S L WK Size Frtions EXPERIMENT 2 The effet of moisture ontent efore proiling on the psting property of proiled rokens Proiling ondition of rie Fresh rie % MC Aged rie % MC Industril Proiled XL 745 Smple nme Protein ontent (%) Non-Proiled whole kernels 6.55 Proiled whole kernels 7.* Proiled lrge rokens 6.78* Proiled medium rokens 6.92* Proiled smll rokens 7.48** Industril Proiled XL 745 Industril Proiled XL Pek Visosity LL LM LLS HL HM HLS LS HS Size Frtions d e Red- Proiled t 12.5% MC Yellow-Proiled t 18% MC e Finl Visosity, d e e LL LM LLS HL HM HLS LS HS Size Frtions 5

6 Visosity/P My 23, 218 Industril Proiled XL 745 Disussion of Result Setk Visosity d d LL HL LM LLS HM HLS LS HS Size Frtions Aged rie hs lower wter uptke (Sodhi et l., 23) Deresed wter sorption ould e due to rerrngement of strh grnules nd the omintion of strh nd other sustnes in rie rn (Inprsit 21) Proteins my hve greter influene thn mylose on proiled rie properties Vrietl differenes in rie ging EXPERIMENT 3 Roy J Dimond XL 745 XL 753 Titn Jupiter How size influenes the psting properties of rie flour (lortory generted rokens) 6 CULTIVARS WK L M S L+S Results nd Disussions Size hs signifint effet on pek visosity, finl visosity, rekdown, trough (p-vlue<.5) Size hs no signifint effet on psting temperture, pek time, setk (p-vlue>.5) Rpid Viso Anlyzer 6

7 Visosity/P Visosity/P Temperture/ C Visosity/P My 23, 218 Lortory Generted Brokens (XL 745) Pek Visosity WK L M LS S Size Frtions key WK- whole kernel L- lrge rokens M- medium rokens S- smll rokens Finl Visosity WK L M LS S Size Frtions The finl nture of the produt Setk Visosity Psting Temperture L WK M LS S , M S LS WK L Size Frtions Retrogrdtion Size Frtions Energy effiieny Resistne to psting /ooking Ongoing Work Identify more intrinsi properties of roken rie Explin oserved trends Formulte high premium roken rie flour for speifi end uses Conlusion Lrger rokens hd etter psting properties thn smller rokens Comingling of lrge nd smll rokens produe visosity similr to either medium or smll rokens (Cultivr dependent) Rie proiled t 12.5% MC hs etter psting property thn 18% MC 7

My 23, 218 Referenes Mukhopdhyy, S., nd Sieenmorgen, T. J. 217.

Cerel Chem 94(3):539-545. Aknowledgments Dr. Griffiths G. Atungulu USDA. (1995).

United Sttes DeprtmentofAgriulture,Wshington,DC.Aville:http:// www.usd.

8 My 23, 218 Referenes Mukhopdhyy, S., nd Sieenmorgen, T. J Physil nd funtionl hrteristis of roken rie kernels reted y rpid moisture dsorption. Cerel Chem 94(3): Aknowledgments Dr. Griffiths G. Atungulu USDA. (1995). United Sttes stndrds for rie, 868 definition of terms. United Sttes DeprtmentofAgriulture,Wshington,DC.Aville: Wng, Y.-J., Wng, L., Shephrd, D., Wng, F., nd Ptindol, J. 22. Properties nd strutures of flour nd strhes from whole, roken nd yellow rie kernels in modl study. Cerel Chem. 79:

THE INFLUENCE OF THERMOMECHANICAL TREATMENT AND CHEMICAL COMPOSITION ON RECRYSTALLIZATION OF Al-Mg ALLOYS

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