2000 Volume 95 Issue 2 Pages 133-139
The differences in the properties of broken rice and unbroken rice were investigated. Their chemical compositions, diffesed in water content, and the crude fat content of brown rice. In the case of polished rice, differences were observed in the concentrations of potassium and manganese. In a water absorption test, broken rice had a higher sbsorption value than unbroken rice, however, the two types of rice showed no clear differences in a digestion test. In one new MG stain test, the broken rice had a residues in the length froove, and, there was variation in the milled rice percentage.
