Cereal Chem 58:331 - 334.  |  VIEW ARTICLE
Chemical Composition of Starbonnet Variety Rice Fractionated by Rough-Rice Kernel Thickness.

J. Matthews, J. I. Wadsworth, and J. J. Spadaro. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Two lots of Starbonnet variety long-grain rice were used to study the variation of kernel composition with kernel thickness. The rough rice was separated by thickness into six fractions. Portions of each fraction were shelled and milled under identical conditions. Proximate compositions, amylose contents, vitamin contents, and amino acid profiles were determined. As the kernel thickness increased, the brown and milled rice fractions had progressively lower protein, lipid, and crude fiber contents and higher starch contents. The amylose content and the amylose-amylopectin ratio both increased as thickness increased. The vitamin contents of the thin kernels tended to be higher than those of the thick kernels. Amino acid profiles of the unfractionated rice and the thin kernels showed essentially no differences. Mathematical relationships between kernel thickness and various properties were developed.