Claim · model-written summary
Texture did not discriminate amylose groups.
- Taxon
- Rice
Oryza sativat0 - Outcome
- discriminate the amylose groupse0
- Comparator
- texturee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“only pasting attributes could discriminate the amylose groups but not texture”
t0“Rice”
Title
Classification of Rice Amylose Content by Discriminant Analysis of Physicochemical Properties
Prisana Suwannaporn; Sawidtree Pitiphunpong; Sirirat Champangern Starch - Stärke 2007. doi:10.1002/star.200600565
Other claims from this paper (7)
- Association Rice protein content did not correlate with amylose content.
- Association Protein content played a major role in cooked rice texture.
- Method / resource Pasting attributes discriminated amylose groups.
- Method / resource Peak viscosity and trough were best discriminators with eigenvalue 32.9.
- Method / resource The discriminators correctly predicted all medium amylose rice.
- Method / resource The discriminators correctly predicted 66.7% of low amylose rice.
- Method / resource Cross validation correctly classified 88.9% of grouped cases.