Effect of Conventional Rice Mill on the Aroma of Khao Dok Mali 105 White Rice

Abstract

Paddy of Khao Dok Mali 105 was milled by conventional rice mill at ambient temperature. Randomized Complete Block Design was arranged and four replications were made. There were five treatments after dehusking the brown rice 1.milling using one pass whitener 2. and 3. using two and three pass whiteners continuously 4. using three pass whiteners and polisher and 5. milling by laboratory rice mill. The aroma of cooked milled rice was detected by senory evaluation and The quantitative analysis of 2-acetyl-1-pyrroline by gas chromatography. The results of sensory evaluation agreed with chemical analysisi indicating that different rice milling process had no significant effect on the aroma of Khao Dok Mali 105 white rice (p<0.05).