The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

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dc.authoridYılmaz Tuncel, Neşe / 0000-0003-2700-5840
dc.authoridAndaç, Ali Emre / 0000-0002-0898-066X
dc.authoridPolat Kaya, Havva / 0000-0002-7872-3810
dc.authoridTuncel, Necati Barış / 0000-0001-9885-5063
dc.contributor.authorYılmaz Tuncel, Neşe
dc.contributor.authorAndaç, Ali Emre
dc.contributor.authorPolat Kaya, Havva
dc.contributor.authorTuncel, Necati Barış
dc.date.accessioned2025-01-27T20:45:36Z
dc.date.available2025-01-27T20:45:36Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objective of this study was to characterize the rice milling fractions acquired at each stage of a commercial milling system. This characterization included an analysis of color, ash content, dietary fiber, mineral composition, as well as antinutritional compounds like phytic acid, trypsin inhibitor activity, and saponin. Additionally, we investigated in vitro starch and in vitro protein digestibility, along with pasting, cooking, and textural properties. Our findings revealed that milling improved the visual appeal of rice (e.g., volume expansion, weight gain, whiteness) and notably enhanced its starch digestibility. However, milling reduced dietary fiber, mineral content, antinutrients, cooking time, and texture characteristics such as hardness, chewiness, gumminess, springiness, and cohesiveness to varying degrees. Certain parameters, such as dietary fiber, exhibited a gradual change with the duration of milling, while others, such as mineral content and texture, showed significant variation at the initial stage of milling, particularly at the first mill.
dc.description.sponsorshipCanakkale Onsekiz Mart University Research Projects Coordination Unit [FHD-2023-4307]
dc.description.sponsorshipThis work was supported by Canakkale Onsekiz Mart University Research Projects Coordination Unit (Project No: FHD-2023-4307) .
dc.identifier.doi10.1016/j.foodchem.2024.141795
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid39488162
dc.identifier.scopus2-s2.0-85207866790
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.141795
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24647
dc.identifier.volume464
dc.identifier.wosWOS:001350199300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectImmature rice
dc.subjectDietary fiber
dc.subjectAntinutritional compounds
dc.subjectPasting properties
dc.subjectIn vitro starch digestibility
dc.subjectIn vitro protein digestibility
dc.titleThe impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice
dc.typeArticle

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