Claim · model-written summary
Cooked-rice textural properties correlated positively with one another.
- Taxon
- rice
Oryza sativat0 - Outcome
- textural propertiese0
- Direction
- positive correlatione0
- Comparator
- each othere0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All the textural properties had significant positive correlation with each other and had negative correlation with optimum cooking time.”
t0“Rice”
Title
Effect of Natural Ageing of Basmati Paddy on Physico-chemicaland Textural Properties of Cooked Rice
Jasleen Kaur; Tarsem Chand Journal of Agricultural Engineering (India) 2011. doi:10.52151/jae2011482.1434
Other claims from this paper (6)
- Intervention effect Ageing increased aroma, cooking coefficient, elongation ratio, and water absorption.
- Intervention effect Ageing decreased amylose content, cooking time, and solid loss in gruel.
- Intervention effect Ageing increased cooked-rice hardness, cohesiveness and springiness.
- Intervention effect Ageing increased cooked-rice gumminess and chewiness.
- Association Cooked-rice textural properties correlated negatively with optimum cooking time.
- Association Physicochemical rice properties correlated with cooking and textural properties.