Claim · model-written summary
All rice varieties had their lowest hardness after ageing at 4 °C.
- Taxon
- rice
Oryza sativae0 - Treatment
- 4 °Ce0
- Outcome
- hardnesse0
- Direction
- loweste0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All rice varieties showed the lowest hardness at 4 °C and the highest hardness at 40 °C (~20% larger) after ageing.”
Title
Enpeng Li; Xue Xiao; Yifei Huang; et al. Foods 2025. doi:10.3390/foods14152661
Other claims from this paper (7)
- Observation Rice starch chain lengths varied significantly with rice variety and storage temperature.
- Intervention effect Higher storage temperatures produced rice grain peak viscosity about 25% larger than lower temperatures.
- Intervention effect Higher storage temperatures produced rice grain setback viscosity about 50% larger than lower temperatures.
- Intervention effect The rice starch digestion rate constant was lowered about 10%, most significantly at 40 °C.
- Intervention effect The maximum starch digested percentage increased after rice ageing.
- Observation All rice varieties had their highest hardness after ageing at 40 °C, about 20% larger.
- Association Changes in rice starch molecular structures were consistent with changes in rice properties under established correlations.