Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.)

The effects of processing conditions on the energy consumption and quality of short- and long-grain rice were studied. The energy consumed during milling increased and the head rice yield decreased with an increase in the degree of milling (DOM). The energy consumed during the cooking and the moisture content of cooked rice was found to be dependent on the DOM and the variety of rice. The overall energy consumption was found to be greater for brown rice than for well- and partially milled rice, but there was no significant difference between the partially and well-milled rice. However, some of the nutrients that are beneficial to health were found to be lower in well-milled rice than in partially milled and brown rice. A lower DOM (Koshihikari) not only conserves energy in the life cycle of rice and improves head rice yield, but also retains more of the nutrients.