Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties

The impact of variety and processing accuracy on nutritional, sensory and taste qualities of rice is studied. Husked rice yield and whole brown rice rate in japonica rice (Nanjing-No.5055) were higher than indica rice, they were 82.10% and 80.90%, respectively. Milling treatment resulting in low protein, ash, fat, dietary fiber, total phenols and oryzanol content and high starch content in rice. Four types of saturated fatty acids (C14:00, C16:00, C18:00, C20:00) and six types of unsaturated fatty acids (C14:1, C16:1, C18:1, C18:2, C18:3, C20:4, C22:1) were detected from rice fat, which content and compositional proportion varied with the increase of milling degree. The changes in composition content and bran integrity leads to increased whiteness, gel consistency and palatability and reduced yellowness and gelatinization temperature. Principal component analysis showed that the effect of milling on the quality characteristics of rice are different and finite. Yuzhenxiang in component index score was decreased most significantly, it drops from 10.03 to −5.24, while the improvement of sensory and taste quality in Nanjing-No.5055 is the most apparent. The research results will be benefit to provide more useful information and ideas in appropriate milling processing for different types of rice. •The processing, nutritional, gelatinization, sensory and taste qualities of rice were evaluated and summarized.•High milled rice has better sensory and eating quality and worse nutritional quality than brown rice.•Rice with higher milling degree could completely gelatinize under lower temperature and energy.•C16:0 and C18:1 have the highest proportion among five saturated and six unsaturated fatty acids, respectively.