Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling.

ABSTRACT: Japonica is considered one of the better tasting varieties, so it is important to balance the quality and taste of japonica rice produced by moderate processing. This study analyzed the changes in bioactive components, heavy metal elements, and sensory quality of northern japonica rice after gradient milling, and constructed a comprehensive quality evaluation model for japonica rice with different degrees of milling. The results showed that as the degree of milling (DOM) increased from 0% to 10%, the bioactive components in japonica rice decreased, with dietary fiber (3.67%-0.71%), total phenols (0.73-0.24 mg/g), and vitamin B₂ (0.063-0.025 mg/kg) being markedly reduced. Moreover, heavy metal elements such as inorganic arsenic, cadmium (Cd), and mercury also showed a downward tr

SUBMITTER: Zhang S 

PROVIDER: S-EPMC12411562 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature