Abstract:

To study the effect of rice milling degree on rice taste, the basic physicochemical properties, texture, sensory
quality and flavor of rice milled to different degrees were tested. The results showed that rice taste value increased while
total fat and protein contents and hardness decreased as the degree of milling increased. The cooking procedure could
significantly increase the water-soluble protein content of rice. The higher the degree of milling of rice was, the more rice
flavor components were lost. Compared to unpolished rice, the total amounts of volatile components of 3, 6, and 9 min
milled rice were reduced by 50.7%, 73%, and 79%, respectively. No significant differences in physicochemical properties,
texture and flavor levels were seen between 6 min and 9 min milling of rice.

Key words: rice, milling degree, physicochemical properties, sensory quality, flavor