Effects of eating quality on milled rice produced from brown rice with different milling conditions

This study was conducted to determine the optimal milling condition including moisture content (11, 13, 15, 17, and 19%) and kernel temperature (0, 10, 20, 30, and 40°C) of brown rice to produce milled rice with predominant eating quality, which was examined by a sensory evaluation. Intensity of glossiness and taste on cooked rice decreased with the increase of moisture content and kernel temperature of brown rice, whereas yellow color and off-flavor intensity increased (p <0.001). Quality scores of appearance, flavor, taste, texture, and overall eating quality showed relatively higher value in below kernel temperature 20°C, particularly in moisture content 15 and 17% at kernel temperature 0 and 10°C, whereas ≥15% of moisture content at kernel temperature 40°C showed very low quality scores (p <0.001). Consequently, optimum milling condition of brown rice should be moisture content 15–7% and kernel temperature 0–10°C for the production of milled rice with good eating quality.