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<p>Milling duration is a crucial factor in analyzing rice grain quality due to its impact on milled efficiency. Incorrect rice processing leads to losses in both quantity and quality. This study aims to evaluate the effect of milling durations on rice grain quality. Fourteen milling stages, ranging from 0 to 390&#xa0;s with 30-second intervals, were investigated using the three commonly cultivated rice varieties in the Vietnamese Mekong Delta (DT8, OM5451 and OM18). Each milling process was replicated triple to identify the milling degree, transparency, head rice percentage, milling recovery, whiteness degree, amylose content, protein content and moisture content. Results show that the whiteness degree in three rice varieties ranges from 24.2% in brown rice to 54.9% in white rice. The highest broken percentage was observed during the dehulling process, followed by the initial milling stage. Milling recovery, head rice percentage, protein content, and moisture content gradually declined with increasing milling duration. Whiteness degree, milling degree, transparency, and amylose content were positively related to the extent of milling. Higher milling duration adversely affect the physicochemical properties and nutritional value of rice. Thus, increased milling duration lead to reduced milled rice quality and quantity.</p>

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How milling duration affects rice grain quality in Vietnam

  • 期刊论文

  • 发表日期：

    2026年2月11日

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  • Dang Kieu NHAN,
  • Nguyen thanh TOI,
  • Nguyen Hoang KHAI,
  • Nguyen Thanh TAM

摘要

Milling duration is a crucial factor in analyzing rice grain quality due to its impact on milled efficiency. Incorrect rice processing leads to losses in both quantity and quality. This study aims to evaluate the effect of milling durations on rice grain quality. Fourteen milling stages, ranging from 0 to 390 s with 30-second intervals, were investigated using the three commonly cultivated rice varieties in the Vietnamese Mekong Delta (DT8, OM5451 and OM18). Each milling process was replicated triple to identify the milling degree, transparency, head rice percentage, milling recovery, whiteness degree, amylose content, protein content and moisture content. Results show that the whiteness degree in three rice varieties ranges from 24.2% in brown rice to 54.9% in white rice. The highest broken percentage was observed during the dehulling process, followed by the initial milling stage. Milling recovery, head rice percentage, protein content, and moisture content gradually declined with increasing milling duration. Whiteness degree, milling degree, transparency, and amylose content were positively related to the extent of milling. Higher milling duration adversely affect the physicochemical properties and nutritional value of rice. Thus, increased milling duration lead to reduced milled rice quality and quantity.