Claim · model-written summary
Texture changes were greatest in high-amylose rice with hard gel consistency.
- Taxon
- rice
Oryza sativae0 - Material
- high‐amylose rice with hard gel consistencye0
- Outcome
- Texture changese0
- Direction
- greateste0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Texture changes tend to be greatest for high‐amylose rice with hard gel consistency”
Title
TEXTURE CHANGES AND STORAGE OF RICE
CONSUELO M. PEREZ; BIENVENIDO O. JULIANO Journal of Texture Studies 1981. doi:10.1111/j.1745-4603.1981.tb00542.x
Other claims from this paper (7)
- Observation At least three months of storage were needed for major changes in cooked-rice hardness, gel consistency and amylograph viscosity.
- Recommendation The authors recommend texture measurements after at least three months of postharvest aging.
- Observation Texture changes were least in waxy rice.
- Observation Free fatty acids were highest in stored waxy milled rice.
- Intervention effect Nitrogen storage slightly retarded storage changes relative to air.
- Intervention effect Petroleum-ether surface defatting had little effect on changes in cooked-rice hardness and stickiness.
- Intervention effect Petroleum-ether surface defatting reduced changes in gel consistency and amylograph setback and consistency.