Claim · model-written summary
Brown and red rice stored at 24 °C had the best sensory ratings.
- Taxon
- rice
Oryza sativat0 - Material
- brown and red pericarpe0
- Treatment
- stored at 24 °Ce0
- Outcome
- firmness parameters, flavor, acceptance, and purchase intente0
- Direction
- best ratingse0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The firmness parameters, flavor, acceptance, and purchase intent, had the best ratings in grains with brown and red pericarp, stored at 24 °C.”
t0“integral rice with pericarp brown, black and red”
Title
Valmor Ziegler; Cristiano Dietrich Ferreira; Jorge Tiago Schwanz Goebel; et al. Brazilian Journal of Food Research 2016. doi:10.3895/rebrapa.v7n3.4013
Other claims from this paper (7)
- Intervention effect At 40 °C for six months, yellow grain incidence rose.
- Intervention effect At 40 °C brown and black rice had lower L*.
- Intervention effect At 40 °C brown and black rice had higher a* and b*.
- Intervention effect At 40 °C red rice had lower L*, a* and b*.
- Intervention effect Brown rice stored at 40 °C gained gravimetric and volumetric yield.
- Intervention effect Red rice stored at 40 °C gained volumetric yield.
- Recommendation Storage at 16–24 °C is recommended to minimize changes in evaluated rice quality parameters.