Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step ricemilling machine

Olayanju, T.M.A. and Okonkwo, Clinton E. and Ojediran, J. O. and Hussain, Syed Zameer and Dottie, Ewhoritsemogha P. and Ayoola, Ayooluwa S. (2021) Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step ricemilling machine. Heliyon, 7. e067392. ISSN 2405-8440

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Abstract

This study investigates the interactive effects of processing parameters on the quality of milled rice using a one-step milling machine. Also, predictive models were generated using response surface methodology. The pro-cessing parameters were moisture content (10–14 % dry basis), shaft speed of rotation (600–900 rpm), andpolishing time (1–3 min). The quality parameters evaluated were milling (head rice yield, percentage broken rice,fine broken rice, and milled rice yield), cooking (optimum cooking time, kernel elongation ratio, and widthexpansion ratio), and sensory (flavor, aroma, appearance, texture, and overall acceptability) properties. The re-sults showed that the interactive effects of moisture content, shaft speed, and polishing time were significant (P<0.05) on percentage broken rice, milled rice yield,fine broken rice, optimum cooking time, kernel elongationratio, width expansion ratio, aroma, and appearance but was not significant on head rice yield,flavor, texture, andoverall acceptability. These results were similar to the regression models generated. In conclusion, the interactiveeffects of these processing parameters affect all the cooking properties but not all milling and sensory propertieswhile using a one-step milling machine.

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