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Physicochemical properties and gloss of three rice cultivars milled to remove 9-12% of outer layers of brown rice were investigated. Protein, fat, and ash contents of rice kernel linearly decreased with increasing degree of milling (DM). Whiteness and lightness of milled rice linearly increased, while yellowness linearly decreased with increment of DM. Whiteness and lightness were negatively, whereas yellowness positively correlated with the proximate composition. Peak viscosity determined with Rapid Visco Analyser (RVA) linearly increased with increase in DM, and showed negative correlation with composition. Transition enthalpy determined by differential scanning calorimetry was negatively correlated with protein, fat, and ash contents, and positively with RVA peak viscosity and breakdown. Moisture gain of milled rice during soaking in water for 20 min at 30℃ was negatively correlated with protein, fat and ash contents and positively with RVA peak viscosity. Eating quality score converted from the gloss measurement increased with increasing DM, and was negatively correlated with composition and positively with lightness, RVA peak viscosity and breakdown, and moisture gain during soaking.
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