Claim · model-written summary
Germinated brown rice cooked faster and was softer than brown rice.
- Taxon
- Oryza sativa L.
Oryza sativat0 - Treatment
- Germinated brown rice (GBR)e0
- Outcome
- cooking time and much softer cooked ricee0
- Direction
- shortere0
- Comparator
- BR samplese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germinated brown rice (GBR) samples had shorter cooking time and much softer cooked rice compared with BR samples.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Title
Rodel Bulatao; Marissa Romero The Philippine Agricultural Scientist 2014. doi:10.62550/rb1927
Other claims from this paper (13)
- Observation Pigmented rice had greater germination capacity than white rice.
- Intervention effect Germination significantly reduced ash and fat content in brown rice, except ash in red rice.
- Intervention effect Germination significantly increased crude fiber in black rice.
- Intervention effect Other rice cultivars had significantly reduced crude fiber after germination.
- Intervention effect Germination did not change protein and carbohydrate content of brown rice.
- Observation Black rice had the highest antioxidant properties except antioxidant scavenging activity.
- Observation Red rice had the highest antioxidant scavenging activity.
- Intervention effect Germination significantly reduced total anthocyanin content by about 23 to 40%.
- Intervention effect Germination significantly reduced phenolic content by about 21 to 28%.
- Intervention effect Total carotenoid and vitamin E content increased with germination, although not significantly in some cultivars.
- Intervention effect Germination significantly improved antioxidant scavenging activity in pigmented rice.
- Intervention effect Germination reduced antioxidant scavenging activity in white rice.
- Intervention effect Germination enhanced most sensory properties of brown rice.