Claim · model-written summary
Soaking duration did not significantly affect chemical contents.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Verbatim
e0“The treatment of soaking duration did not significantly affect the chemical contents of parboiled rice.”
t0“Paddy”
Title
The Effects of Soaking Duration on Parboiled Rice Quality of Paddy cv IR 64
Departemen Teknik Mesin dan Biosistem, Fakultas Teknologi Pertanian, Institut Pertanian Bogor; Rokhani Hasbullah; Pramita Riskia D.P.,; et al. Jurnal Keteknikan Pertanian 2013. doi:10.19028/jtep.27.1.53-60
Other claims from this paper (6)
- Intervention effect Parboiling increased milling yield.
- Intervention effect Parboiling reduced rice amylose content.
- Intervention effect Longer soaking increased trough and final viscosity and peak time.
- Intervention effect Longer soaking increased pasting temperature.
- Intervention effect Longer soaking decreased peak, breakdown and setback viscosity.
- Recommendation The authors recommend four hours of soaking at 60 oC.