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Standardization of Dye Method for Estimating Degree of Milling-2003

Sunil Kumar Biswas
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Nilufa ferdous
Scientific Officer
Grain Quality and Nutrition Division, BRRI

khandaker Aminul Kabir
chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

A dye staining method for estimating degree of milling was standardized. It indicated that brown rice stained green and the grains from 5%, 10% and 15% bran polish removal, stained greenish to blue, bluish purple and purple respectively in dye solutions.

Keywords: Dye staining method, degree of milling and milled rice

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2003

End Date: 01-06-2004

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To standardization of dye method for estimating degree of milling

Methodology:

The dye-staining method was standardized to estimate the degree of milling. BR11 and BR26 were milled to 0%, 5%, 10% and 15% of brown rice weight loss. A sample of 1g rice was soaked in 2ml dye solution for one minute, washed thoroughly and dried on the blotting paper. The grain stained differently from green-blue to purple depending on the residual bran on the surface of the grain.

Source of Information: BRRI Annual Report 2003-2004

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Grain quality character depends on the degree of milling. It is important to estimate degree of milling rice. There is no suitable method for estimating the degree of milling at the laboratory or in the commercial rice mills. A suitable method is, therefore, needed to classify rice grades for storing and to compare the qualities of a variety. Degree of milling of rice grade is usually estimated by visual inspection in commercial milling operation and in the market. Optical method (measurement of whiteness and lightness) is only applicable for non-parboiled rice. Therefore dye-staining method is studied to estimated degree of milling. The dye-staining method was standardized to estimate the degree of milling. BR11 and BR26 were milled to 0%,5%, 10% and 15% of brown rice weight loss. A sample of 1g rice was soaked in 2ml dye solution for one minute, washed thoroughly and dried on the blotting paper. The grain stained differently from green-blue to purple depending on the residual bran on the surface of the grain. Brown rice stained green and the colour turned to greenish blue for sample of 5% bran polish.The sample from 10% and 15% stained bluish purple-to-purple.

Knowledge Management: Report/Proceedings