Study on the relationship of indica rice milling degree to its nutritional quality

In this study,four types of indica rice such as huanghua sticky rice,xiangwan 13,jinyou 207 and early indica rice were selected to investigate the effects of milling degree on the nutritional and sensory quality. The better grinding degree in which rice was capable of satisfying the nutritional requirement was predicted by analyzing the correlation between the nutrient values and DM of rice.Results showed that the relationship between milling time and degree of milling of indica rice which was linear,the variation was significant differences( p < 0.05)in different varieties. With the increasing DM of indica rice,the chemical ingredients such protein,fat,ash,phytic acid and other nutritional components in indica rice decreased,but the brightness value( L*) affecting the sensory quality of indica rice increased gradually.The relevance was in order of phytic acid( PA) > fat > chroma b*value >ash > Brightness L*> protein > chroma a*value.Furthermore,DM value should be controlled within 14.0% ~ 17.0%during processing of indica rice.